Baked Mozzarella and Cherry Tomatoes

This is something I just made up because I was craving Italian flavors and didn’t want pizza or pasta. I served it “communal style” with crusty garlic bread for dipping in and scooping up the melted chese. I think this could also work as a dip with large croutons made from a good baguette. Also, some parmesan on top during the last few minutes of baking could be good as well. I’m going to keep tweaking this one, but it’s good just like it is.

Here’s what you need:

1 pint (or more) cherry tomatoes
2-3 green onions, diced
2-3 cloves garlic, minced
5-6 large basil leaves, cut in chiffonade
Salt and pepper to taste
8 oz. mozzarella* (or other Italian cheese of your choice)
2-3 oz. prosciutto

*Note about the cheese: You need to choose one that will melt without “weeping” very much or else the dish will be watery. The fresh mozzarella in water is so good, but it’s not the best choice for this dish. Choose something that is somewhat drier. 

Here’s what you do:

Preheat oven to 400 degrees.

Cut cherry tomatoes in half and place in au gratin dish or casserole.

Sprinkle green onions over tomatoes.

Add garlic.

Stack the basil leaves, roll into a cigar shape and cut across the roll to make the chiffonade or ribbon cut. Sprinkle over tomatoes and onions. Add salt and black pepper to taste. 

Slice the mozzarella into thick slices, enough to cover the top of the dish.  Place on top of other ingredients.

Slice prosciutto into thin ribbons and sprinkle over cheese.

 Bake for 15-20 minutes or until cheese is hot and bubbly and prosciutto is crispy. Serve with crusty bread for dipping.

 Enjoy!

Download a printable copy here.

Tagged as: basil, cooking, Food, prosciutto, recipes