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Heat oven to 425°F.
Toss tomatoes with olive oil and Spicy Seasoned Salt on a small sheet pan. Drizzle with Momofuku Rice Vinegar. Add garlic and roast for 20 minutes, until tomatoes are soft and blistered.
Squeeze roasted garlic out of the peels. Add soft cheese and Momofuku Chili Crunch to the hot sheet pan and use a spatula or wooden spoon to scrape up browned bits and melt cheese into the tomatoes.
Transfer to a bowl and top with chopped parsley. Serve with flatbread, toast, or crackers.