Roasted Tomatoes and Cheese with Thyme

roasted tomatoes cheese thyme
Photo: William Abranowicz
Prep Time:
10 mins
Total Time:
45 mins

The oven does the work in this sweet, cheesy appetizer. Cherry tomatoes are roasted with fresh herbs and paired with a slightly nutty, creamy cheese. Serve with plenty of crusty bread or go all out South of France and serve with fougasse and tapenade.


  • 3 tablespoons extra-virgin olive oil

  • 1 ½ pounds mixed small tomatoes, such as cocktail and cherry, bottoms slashed approximately ½ inch deep

  • 5 thyme sprigs

  • Flaky sea salt, such as Maldon

  • 8 ounces double- or triple- cream goat's-and-cow's-milk- blend cheese, such as Nettle Meadow Kunik (available at


  1. Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Combine oil, tomatoes, and thyme in a large ovenproof skillet. Roast (on pizza stone, if using) until tomatoes brown in places and release their juices, 25 to 30 minutes. Season with salt. Add cheese to skillet; return to oven and roast just until warmed through and very soft, about 5 minutes more. Serve immediately.

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