Preheat oven to 350 degrees F. Cut bulbs of garlic horizontally across the top so the cloves of garlic are exposed. Place the bulbs of garlic on a baking sheet, and generously douse with olive oil (adding more, if needed). Add generous pinches of salt and freshly cracked pepper. Roast for an hour or until the cloves of garlic are golden brown and soft.

Squeeze the roasted garlic into a small bowl and set aside. On the same baking sheet, place the cherry tomatoes and sprigs of thyme. Roast for about 25 minutes or until the cherry tomatoes have burst. While the cherry tomatoes are roasting, mash the garlic to become a thick paste. Stir in the LonoLife packets and more olive oil until the desired consistency.

Cut the sourdough bread into thick slices, and toast until golden. Schmear the garlic paste on top of each piece of bread, and top with the roasted cherry tomatoes and thyme sprigs. Enjoy!