Roast the tomatoes and garlic in the oven for 30-40 minutes until they are starting to caramelize and the skins are slightly charred. Remove from the oven and allow to cool.
Place your feta and cream cheese in a mixing bowl and whip until smooth. You can add a splash of milk while whisking to slacken the feta dip if needed.
Arrange the roasted tomatoes and garlic on top of the whipped feta dip on a plate, and drizzle over honey, lemon zest, fresh thyme leaves and more olive oil.