Roasted Tomato Burrata Dip with Garlic Bread Crostini

Add grape tomatoes to a baking dish and drizzle with just enough olive oil to coat the bottom of the dish. You want your tomatoes to be in one layer, so make sure you use a baking dish large enough.

Season with salt, pepper, red pepper flakes, garlic, fresh parsley, and oregano.

Bake at 400°F for 16-20 minutes until tomatoes begin to burst.

While the tomatoes bake, slice the baguette and spread with garlic butter made from butter, garlic, salt, seasonings, and parmesan.

Toast the baguette slices for 5–7 minutes until golden.

Slightly mash down the tomatoes and drain some of the liquid. Top the roasted tomatoes with parmesan, fresh basil, and burrata filling. If you’re using a ball of burrata, split it in half, squeeze the filling in, then mix. Next, chop up the outer shell and mix that in.

Stir everything together and serve hot with the garlic bread crostinis.