Roasted cherry tomato caprese

The classic tomato and mozz summer salad gets a spring "is-it-hot-or-is-it-cold?" weather makeover, for easy entertaining.

Ingredients - 4 servings
2 pints cherry tomatoes
4 sprigs thyme
4 garlic cloves, smashed
¼ cup extra-virgin olive oil
250 grams fresh mozzarella (about 1 ball), room temperature, torn into large pieces
Flaky sea salt
Country-style bread, brushed with oil, toasted in oven (for serving)

Step 1
Preheat oven to 180°, toss tomatoes, thyme, garlic, and oil on a baking tray to coat and season lightly with salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.

Step 2
Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.

Step 3
Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.

Recipe from @bonappetite