Ingredients:

Athens mini phyllo shells
15 cherry tomatoes
2 oz fontina cheese
1 tsp fresh thyme leaves
Kosher or sea salt

Instructions:

Wash cherry tomatoes and place on a cookie sheet. Roast in a 400 degree oven for 10 minutes. Meanwhile shred the fontina cheese and divide between the 15 phyllo cups. Take tomatoes out of the oven and turn the heat down to 375 degrees. Place one tomato in each cup onto the cheese. Sprinkle with a pinch of salt and fresh thyme leaves. Bake in the oven for 8 minutes until the cheese is melted.