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Preheat oven to 400 degrees F. Line a baking sheet with aluminum
foil then place tomatoes on top. Sprinkle with olive oil and salt,
then roast for 20-25 minutes, until bursting. Set aside.
While tomatoes are roasting, mix softened cream cheese with
about 7 ounces each of provolone and mozzarella, then and
parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing
well to combine. Transfer mixture to an oven-safe baking dish
(mine was 6 x 4 round). Sprinkle with remaining provolone and
mozzarella. Bake for 25-30 minutes, or until top is golden and
bubbly. Serve immediately with crackers, chip or toasted bread.
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