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Tomatoes: Preheat the oven to 180C/350F. In a small baking dish, whisk together the oil, vinegar, garlic, thyme, salt and pepper. Toss in the tomatoes then roast for 12-15 minutes, or until they begin to wilt/burst with the juice starting to leak out. Let them cool for a few mins before adding to the feta.
Feta: Add the whipped feta ingredients to a food processor and pulse until smooth and creamy. You can add a dash more oil to thin it out if needed. Don't over-whip the feta because it can start to get runny.
Bread: Lightly brush both sides of the sliced baguette with oil. From there, you can either toast both sides under the grill/broiler until crisp, or in a scorching hot dry pan.
Serving: Spread the feta over a suitably-sized serving dish, making sure there's a large dip in the middle. Spoon over the tomatoes, then drizzle over any excess juice. Dive in with the toasted baguette and enjoy!