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Preheat oven to 275 degrees and line a small rimmed cookie sheet or 9x13 baking dish with foil.
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Lay tomatoes, smashed garlic, and thyme in a single layer on the cookie sheet.
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Drizzle tomatoes with olive oil and sprinkle with salt. Toss to ensure that tomatoes are coated.
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Bake tomatoes for 3 hours.
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Remove from oven and cool.
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Once cooled, spoon tomatoes and garlic into a large mason jar and top with the olive oil from the pan.
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Refrigerate until ready to use.
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Oil in the jar will solidify when cold which helps preserve the tomatoes. They can be refrigerated for up to 3 weeks.
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To assemble the bruschetta, slice bread about an inch thick.
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Brush with olive oil and broil on high until slightly golden brown.
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Top with a slice of brie, a few blistered tomatoes and sprinkle with roasted almonds.
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Serve immediately.