Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a lined baking dish. Add the cherry and cocktail tomatoes, then toss with olive oil, grated garlic, lemon zest, thyme, salt, and pepper. Roast for 25 to 30 minutes, until the tomatoes are soft and jammy.

While the tomatoes roast, make the whipped feta. In a food processor, combine the feta, olive oil, honey, thyme, chives, parsley, cilantro, a splash of cream, and lemon zest. Blend until completely smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste.

To assemble, spread the whipped feta onto a serving plate, creating soft swoops. Spoon the roasted tomatoes and their juices over top. Finish with a drizzle of olive oil, a touch more honey, and fresh herbs. Serve immediately with toasted sourdough, crackers or crudités!