Preheat oven to 275 degrees and line a small rimmed cookie sheet or 9x13 baking dish with foil.

Lay tomatoes, smashed garlic, and thyme in a single layer on the cookie sheet.

Drizzle tomatoes with olive oil and sprinkle with salt. Toss to ensure that tomatoes are coated.

Bake tomatoes for 3 hours.

Remove from oven and cool.

Once cooled, spoon tomatoes and garlic into a large mason jar and top with the olive oil from the pan.

Refrigerate until ready to use.

Oil in the jar will solidify when cold which helps preserve the tomatoes. They can be refrigerated for up to 3 weeks.

To assemble the bruschetta, slice bread about an inch thick.

Brush with olive oil and broil on high until slightly golden brown.

Top with a slice of brie, a few blistered tomatoes and sprinkle with roasted almonds.

Serve immediately.