Prepare the Garlic Butter: Heat a small skillet over medium heat with a drizzle of olive oil. Add the sliced garlic and cook until golden and crispy, about 3-4 minutes.

Cook the Tomatoes: In the same skillet, add additional olive oil if necessary. Toss in the halved Sungold tomatoes, and sauté for 5-7 minutes until they soften slightly but still hold their shape. Stir in the red pepper flakes and season with kosher salt and freshly ground black pepper.

Add the Herbs: Once the tomatoes are cooked, remove the skillet from heat. Stir in the fresh basil and finely chopped dill, letting the herbs infuse into the warm tomatoes.

Assemble the Dish:

Spread the softened butter over toasted sourdough bread (if using). Top with the sautéed tomatoes and herbs mixture. Sprinkle the crispy garlic over the top for added crunch and flavor. If desired, finish with freshly grated Parmesan.

Serve and Enjoy: Serve the dish immediately as a light meal or side dish. The flavors of the sweet Sungold tomatoes, crispy garlic, and fresh herbs will shine with every bite.