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Preheat the oven to 450°F.
Mix half the tomatoes and the peaches in a baking dish with oil/butter, honey, salt, pepper, and thyme. Bake for 15 minutes, until the tomatoes burst.
Brown the butter. In a skillet, cook the butter over medium heat until browned, 5 minutes. Remove from the heat. Add the shallots, rosemary, and thyme. Let the shallots sizzle in the hot butter. Then, whisk in the vinegar, salt, pepper, and chili flakes.
Arrange the cheese in a shallow salad bowl. Spoon over the roasted tomatoes, peaches, and any juices left in the dish. Add the remaining fresh cherry tomatoes, then pour the brown butter over everything and add fresh basil. Serve warm with toasted bread.