Place the tomatoes in a single layer on the prepared sheet. Drizzle 2 tablespoons olive oil over them. Add sliced garlic, thyme, 3 tsp fine sea salt, 1 tsp freshly ground black pepper and crushed red pepper flakes if using. Toss gently to coat and spread cut sides up if halved.

Roast

Roast the tomatoes in the preheated oven 20–30 minutes, until they are softened, starting to blister and slightly caramelize at the edges but still holding some shape. For larger tomatoes, roast up to 35 minutes. Remove from oven and let cool slightly on the pan (5–10 minutes). Reserve any juices that collect on the pan.

Whipped Goat Cheese

Whip the cheese

Place the room-temperature goat cheese in a food processor or in a medium bowl if using an electric hand mixer. Add 2 tablespoons whole milk (or cream), 1 teaspoon olive oil, 1/2 teaspoon lemon juice, 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper. Blend or beat until smooth, light and spreadable, about 30–60 seconds in a food processor or 1–2 minutes with a hand mixer. Scrape down the sides and check texture; add up to 1 tablespoon more milk if you prefer a looser consistency. Taste and adjust seasoning.

Transfer

Transfer whipped goat cheese to a shallow serving bowl or spread it in a thin even layer on a serving platter where the tomatoes will be arranged.

Assembly & Garnish

Place the whipped goat cheese (in a bowl or spread) on your serving platter. Spoon the roasted tomatoes over and around the cheese, including some of the pan juices for extra flavor. Arrange toasted crostini or bread slices alongside.

Drizzle 2 tablespoons aged balsamic vinegar evenly over the tomatoes and a light drizzle (about 1 teaspoon) of extra-virgin olive oil over the whole dish.

Scatter torn basil leaves over the top and finish with a light sprinkle of flaky sea salt to taste.

Serve warm or at room temperature. Use crostini to scoop whipped goat cheese and tomatoes, or spread cheese on bread and top with tomatoes and a little balsamic.