Roasted Tomato and Burrata Dip

Preheat your oven to 400°F (200°C).

In a round baking dish, combine the cherry tomatoes, olive oil, chopped parsley, 4 cloves of minced garlic, and red pepper flakes. Stir to coat the tomatoes evenly.

Slice the baguette into 1/2-inch thick rounds.

In a small bowl, mix together the melted butter, 2 cloves of minced garlic, and dried oregano to create the garlic butter.

Arrange the baguette slices on a foil-lined baking sheet and brush each slice with the garlic butter mixture.

Place both the baking dish with tomatoes and the baking sheet with crostini in the oven. Bake for 20-25 minutes, or until the tomatoes have burst and the crostini are golden and crisp. You may need to remove the crostini earlier if they brown too quickly.

Remove the roasted tomatoes from the oven. Immediately sprinkle with grated Parmesan cheese and chopped fresh basil.

Add spoonfuls of burrata on top of the hot tomato mixture.

Gently stir the burrata into the roasted tomatoes until it's partially melted and creamy.

Serve the dip immediately with the warm garlic crostini.