Roasted Tomato Burrata Dipwith Garlic Bread Crostinis

Preheat the oven to 425°F (425°F).

Place the cherry tomatoes in a single layer in a baking dish and drizzle generously with olive oil, tossing to coat evenly.

Season the tomatoes with salt, black pepper, red pepper flakes, minced garlic, chopped parsley, and dried oregano; stir gently to distribute the seasonings.

Roast the tomatoes for 20‑30 minutes, checking at the 15‑minute mark; if the skins have not burst, gently smash the larger tomatoes with a spatula to promote caramelization.

While the tomatoes roast, prepare the garlic‑butter spread: melt the softened butter in a small saucepan over low heat, add the remaining minced garlic, a pinch of salt, chopped parsley, and grated parmesan, stirring until smooth and fragrant.

Slice the French baguette into ½‑inch pieces, then spread each slice with a thin layer of the warm garlic‑butter mixture.

Arrange the buttered baguette slices on a separate baking sheet and toast in the oven during the last 5‑7 minutes of the tomato roasting time, or until golden and crisp.

When the tomatoes are done, remove them from the oven and immediately stir in the grated parmesan, torn basil leaves, and the whole burrata, allowing the cheese to melt slightly into the hot tomatoes.

Transfer the creamy tomato‑burrata mixture to a serving bowl, drizzle any remaining pan juices over the top, and garnish with a few extra basil leaves and a sprinkle of fresh parsley.

Serve the dip hot, accompanied by the garlic‑butter crostinis for scooping.