Okay, this is so super easy AND delicious I'm not even going to bother with a story since I'd rather just get down to the recipe. I did make this in a Lodge 10" cast iron pan so it would stay warm longer, just so you know.
1/4 c. olive oil
6 garlic cloves, rough chopped
2 sprigs rosemary, deleaved
1 pt. red cherry tomatoes
1 pt. yellow cherry tomatoes
1 tsp. coarse sea salt
1/2 tsp. coarse black pepper.
1 c. smoked Gouda cheese, 1/4" cubes
In the pan over medium low heat at the olive oil, garlic and rosemary. Slowly cook to infuse the olive oil and lightly toast the garlic. When the garlic begins to become golden in color, add red and yellow cherry tomatoes, stirring occassionally for 2-3 minutes to warm them. Season with salt and pepper. Using a spatula, gently squish the tomatoes to release their juices - don't crush them. Cook for another minute to reduce tomato liquid.
Remove from heat and add cheese - stir to combine. Let sit for one minute and serve with rustic, bread slices.