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Roasted Tomatoes and Cheese with Thyme
Ingredients
  • 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 nettlemeadow.com)
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