Bring the Boursin to room temperature. Unwrap the Boursin and set it aside on the counter for about 20 minutes while you prep the tomatoes. This lets it soften evenly once it hits the oven, rather than staying firm in the center.

Blister the tomatoes and preheat your oven to 200°C (400°F). In a small bowl, toss the halved cherry tomatoes with 1 tablespoon of the olive oil, the sliced garlic, thyme leaves, and a pinch of salt and pepper. Spread them into your baking dish and roast for 8 10 minutes, until they've softened and started to blister and collapse.

Add the Boursin and bake remove the dish from the oven and nestle the whole log of Boursin into the center, pushing the tomatoes slightly to the sides. Return to the oven and bake for a further 10 12 minutes, until the cheese is soft all the way through and spreads easily when pressed with a spoon.

Finish and serve. Spoon the roasted tomatoes and their juices back over the top of the Boursin. Drizzle with the remaining tablespoon of olive oil, scatter with a little extra fresh thyme, and finish with a pinch of flaky salt and cracked pepper. Serve immediately, straight from the dish, with warm crusty bread or crackers for scooping.