Roasted Sungold And Pear Tomatoes With Fontina And Thyme

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Spread the sliced tomatoes out in a baking dish (I like to use a cast-iron skillet). Add the garlic and 1.5 teaspoons of the thyme leaves to the pan with the tomatoes, and drizzle with the olive oil.

3. 3

   Place in oven and allow the tomatoes to roast for 20 minutes.

4. 4

   Remove tomatoes from oven and carefully (because the pan will be very hot) add the cubes of fontina all around the roasted tomatoes. Return the baking pan or skillet to the oven for about 5 minutes, until the cheese is fully melted and bubbly.

5. 5

   Scatter the rest of the thyme leaves over the cheese, along with a pinch of fine sea salt and a bit of fresh pepper, if you like. Serve hot with your favorite bread or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.