Stoney made this during his night to cook during the OBX trip in 2025. Ripe bursted cherry tomatoes, stir in burrata or stracciatella, and scoop it all up with crispy garlic crostinis.

Ingredients 

# For the dip
 2 cups cherry or grape tomatoes  
 2 Tbsp olive oil (or enough to coat the baking dish)  
 ½ tsp salt (or to taste)  
 ¼ tsp freshly ground black pepper  
 Pinch of red pepper flakes (optional, for heat)  
 1–2 cloves garlic, minced  
 1 Tbsp chopped fresh parsley  
 1 tsp dried oregano (or 1 Tbsp fresh, chopped)  
 1 burrata (or equivalent amount of stracciatella / burrata filling)  
 Handful of fresh basil leaves, torn  
 2 Tbsp freshly grated Parmesan (more for serving, optional)  

# For the garlic crostinis
 1 French baguette (or similar crusty bread)  
 2–3 Tbsp butter, softened  
 1 clove garlic, minced  
 Pinch of salt  
 1 Tbsp chopped parsley  
 1 Tbsp grated Parmesan (optional)

Instructions

1. Preheat & prep

Preheat your oven to 425 °F (220 °C).

2. Roast the tomatoes

  • Place the cherry tomatoes in a baking dish.
  • Drizzle with olive oil, ensuring the bottom is coated.
  • Sprinkle with salt, pepper, red pepper flakes (if using), minced garlic, parsley, and oregano.
  • Toss gently to coat everything evenly.
  • Bake for 20–30 minutes, until the tomato skins burst.
    • If some hold their shape, gently press them with the back of a spoon to help them burst.

3. Make the crostinis

  • While tomatoes are roasting, slice the baguette into ~¼- to ½-inch slices.
  • In a small bowl, mix softened butter, minced garlic, a pinch of salt, parsley, and Parmesan (if using).
  • Spread this garlic butter mixture onto each bread slice.
  • Arrange the slices on a baking sheet and toast for 5–7 minutes, or until golden brown and crunchy.
    • You can do this simultaneously with the tomatoes if your oven has space.

4. Assemble and serve

  • When the tomatoes are done, remove the baking dish from the oven.
  • Immediately top with torn basil, grated Parmesan, and the burrata (or burrata filling).
  • Gently stir everything so the warm tomatoes mingle with the creamy cheese.
  • Transfer to a serving bowl or keep in the baking dish.
  • Serve hot, alongside the garlic crostinis.

Tips & notes

  • Use very ripe tomatoes—they’ll burst more easily and release more flavor.
  • If your burrata is whole, you can cut it open and stir in the creamy center, or just place the whole ball on top and break it when serving.
  • For extra garlic flavor, rub a toasted crostini with a raw cut garlic clove.
  • For more heat, increase red pepper flakes or drizzle with spicy olive oil just before serving.