Preheat the oven: Set oven to 350°F and let fully preheat.

Combine the confit ingredients: In a baking dish, add 11 cloves of garlic, peeled and 2 cups cherry tomatoes. Sprinkle in 0.5 teaspoons dried oregano, 0.5 teaspoons Italian seasoning blend, 0.5 teaspoons dried savory, and 0.3 teaspoons red pepper flakes (optional) if using. Pour 0.5 cups extra-virgin olive oil over everything and toss to coat evenly.

Roast until soft and caramelized: Roast until tomatoes have softened and slightly caramelized, and garlic cloves are completely soft when pressed with a fork.

Toast the bread: While the confit roasts, toast 4 slices of bread (sturdy sourdough, ciabatta, or country-style loaf) until golden brown using a toaster, toaster oven, or dry skillet.

Spread the softened garlic: Once confit has cooled slightly, mash and spread the softened garlic cloves across each slice of toasted bread.

Add the burrata and tomatoes: Tear 1 ball burrata cheese into pieces and place on top of the garlic-spread toast. Spoon roasted cherry tomatoes and some of the flavorful oil over the burrata.

Finish and serve: Sprinkle with 1 pinch flaky sea salt and garnish with 4 fresh basil leaves, for garnish. Serve immediately while warm.