Heat the oven to 355°F/180°C with top and bottom heat.

In a small baking dish, place the manouri cheese in the center. Scatter the cherry tomatoes, shallots, and pine nuts around the cheese. Nestle in the rosemary sprigs. Drizzle evenly with olive oil and sprinkle with salt.

Roast for 40 minutes, until the tomatoes are collapsed and beginning to brown, the pine nuts are golden, and the manouri is soft and slightly blistered at the edges.

Drizzle with balsamic glaze just before serving.