NOTE: depending upon the brand of goat cheese, it may come in 4 or 5 ounces. Either amount works well.
Add the log of goat cheese to the center of a shallow baking dish then set aside.
Drizzle the olive oil to a skillet over medium heat, swirling it around as it heats to cover the bottom.
Slice the tomatoes in half, add them to the skillet along with the finely chopped thyme and season with salt to taste. Cook 7-8 minutes (stirring occasionally) until the tomatoes have started to wilt and the juices have thickened into a sauce.
Fold in the capers then spoon the tomatoes, capers and all of the sauce around the sides of the goat cheese.
Broil 2-5 minutes (depending upon your oven) or until the cheese is softened and lightly brown on top. Watch closely – it can burn quickly. Serve right away with sliced baguette (toasting is optional).