Preheat oven to 450ºF. Line a rimmed baking sheet with foil.

In a large bowl, gently toss together the tomatoes, red peppers, garlic, oregano, thyme, about 2 tablespoons olive oil, salt and pepper. Spread out evenly on the baking sheet. Bake for 10 to 12 minutes or until tomatoes are slightly charred. Set aside to cool slightly.

Meanwhile, whisk the labneh or cream cheese in a medium mixing bown until smooth, and fold in the cheeses. Add the tomato and stir to combine.

Spoon into a 6" oven-safe skillet or baking dish and sprinkle the bacon over the top. Bake for 15 minutes, or until the top is bubbling and lightly golden. Serve with a sliced baguette (1" thick sliced), toasted.

*Labneh is yogurt cheese, which I generally prefer over cream cheese. Calories are about the same, but I like the yogurt tang (and general yogurt goodness ... live cultures, etc.) that labneh brings to the party. If you can't find labneh at your grocery, don't worry, it's super simple to make: buy a container of plain Greek yogurt. Line a large strainer with cheesecloth or a coffee filter and spoon in 1 1/2 cups of yogurt. Set the strainer over a bowl, and place in the fridge for 24 hours. Discard the liquid collected in the bowl - the yogurt in the strainer is now thick and luscious labneh.