Preheat oven to 180º C. Score a cross in the bottom of each tomato and place bottom side up in a small roasting dish. Pour over balsamic and olive oil and scatter over garlic and thyme leaves. Season with salt flakes and freshly ground black pepper and roast for 20 minutes.
Wilt spinach leaves in a small pan, remove from heat and, once cool enough to handle, squeeze out excess moisture and roughly chop. Combine spinach, mustard, cheddar and milk and season with salt flakes and pepper.
Divide spinach and cheese mix among bread slices and place under a 200º C grill for 3-5 minutes, or until cheese has melted and bread is toasted. Remove from grill and top with roast tomatoes.
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