Preheat oven to 400 degrees. Peel garlic and place garlic cloves on a lined baking sheet. Cut tomatoes in half and add to the baking sheet. Drizzle olive oil over the garlic and tomatoes and gently shake the pan to make sure everything gets coated evenly in oil. Place baking sheet in oven and roast the garlic and tomato together for 20-25 minutes, until the tomatoes have burst. Remove from oven and set aside.

Combine 8 oz of the mozzarella with all of the provolone, parmesan, havarti, and cream cheese in a medium bowl. Once the garlic has cooled, smash each clove with the side of a knife to turn it into a sort of paste. Add the garlic, herbs, and tomatoes to the bowl of cheeses. Stir to combine.

Lightly butter an oven safe dish (I used a round Pyrex that holds about 1 ½ quarts). Add the cheese mixture to the oven safe dish and sprinkle with the remaining mozzarella cheese. Bake for 30 minutes until the top is golden and the dip is bubbling.

Serve immediately with toasted bread or chips.