Roasted Cherry Tomato and Mascarpone Blini

Serves 4-6

• 2 pints cherry tomatoes, rinsed and thoroughly dried 

• 2 tablespoons extra virgin olive oil

• 4 sprigs fresh thyme 

• 1 1/2 teaspoons kosher salt, divided 

• 1/2 teaspoon freshly cracked black pepper

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey

• 1/2 cup mascarpone cheese

• 1 teaspoon freshly grated garlic 

• 2 tablespoons chopped fresh basil leaves

• 1 tablespoon chopped parsley, plus more leaves for garnish

• Store bought blini

• Flaked sea salt

Preheat the oven to 425 degrees F. 

Place the cherry tomatoes in a baking dish with the olive oil, the thyme sprigs, 1 teaspoon kosher salt and the black pepper. Roast for 20-25 minutes until the tomatoes start to burst open. Remove from the oven and mix in the balsamic vinegar and honey. Set aside to cool. 

In a small bowl, whisk together the mascarpone cheese, garlic, basil, parsley and the remaining 1/2 teaspoon of kosher salt. Set aside. 

To assemble: Remove and discard the thyme sprigs from the cherry tomatoes. Spread about 1 1/2 tablespoons of the mascarpone cheese mixture on the top of each blini, and top with a few cherry tomatoes. Finish by adding a parsley leaf and a sprinkling of flaked sea salt. Serve at room temperature.