This Baked Mozzarella with Prosciutto is cozy, warm, and cheesy with just the right balance of comfort and elegance. It brings together simple ingredients like cherry tomatoes, herbs, mozzarella, and paper-thin prosciutto and turns them into an easy appetizer that’s perfect for sharing. Serve it with toasted baguette slices or thick pieces of rustic bread for scooping up every last bite.
This Baked Mozzarella with Prosciutto and cherry tomatoes is something I came up with on a Saturday afternoon because I was craving Italian flavors but didn’t want pizza or pasta. I served it “communal style” (that is, standing around the kitchen counter) with a hearty garlic bread for dipping in and scooping up the melted cheese.
Ever since that Saturday afternoon, we’ve enjoyed this dish again and again for a quick snack or a light lunch. I’ve even served it as a pre-dinner appetizer with drinks.
It works either way. As an appetizer, for a snack or lunch, and could also serve as a dip with large croutons made from a good baguette. It’s particularly good with a glass of crisp, white wine.
— This post was originally published on April 6, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Italian-American
Cooking Method: Oven
Total Time: 30 Minutes
Servings: 4
Primary Ingredient(s): Cherry tomatoes, green onions, garlic, Mozzarella, prosciutto
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Just made it tonight. Easy and fuss free. My kids loved it.”
— scwong
What You’ll Like About This Recipe
- It uses simple ingredients that produce an end result that feels special enough for guests.
- Prep takes just minutes, and the oven does the rest.
- Works for all kinds of occasions. Serve it as a light lunch, a snack, or an appetizer with drinks.
- The flavor combination of melted mozzarella, sweet tomatoes, fresh herbs, and crisp prosciutto is always a hit.
Ingredient Notes
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- Mozzarella – Use a ball of fresh mozzarella, drained very well and patted dry. Slice it thickly or grate it if you prefer. The key is to remove the excess moisture so the dish doesn’t get watery.
- Prosciutto – Choose thinly sliced prosciutto. Tearing it into strips by hand will create jagged edges that crisp up nicely in the oven.
- Cherry tomatoes – Their natural sweetness balances the saltiness of the prosciutto. Grape tomatoes work too.
- Garlic and green onions – Add depth and a mild bite.
- Basil and Italian parsley – I prefer the bright flavors of fresh herbs for this recipe. You can substitute dried, but be sure to reduce the amount. The rule of thumb is that dried herbs are three times more potent than fresh, so for this recipe, you’d use one tablespoon of each if using dried.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Baked Mozzarella with Prosciutto
- Preheat the oven to 400 degrees.
- Cut the cherry tomatoes in half and place in an ovenproof baking dish. Sprinkle the tomatoes with the salt and pepper.
- Sprinkle the basil and parsley over the tomatoes.
- Add the finely chopped green onions and garlic.
- Slice (or grate) the mozzarella into thick slices and place on top of other ingredients.
- Tear the prosciutto into thin ribbons and drape it evenly over the cheese.
- Bake for 15-20 minutes or until the cheese is hot and bubbly and the prosciutto is crispy. Serve with a hearty bread for dipping.
Recipe Success Tips
- Use the right mozzarella. Fresh mozzarella packed in water can make the dish wet. A block-style mozzarella melts well without turning watery.
- Give the prosciutto some space. Don’t pile it too densely. Lightly drape the strips over the cheese so it can crisp instead of steaming.
- Watch the oven near the end. Ovens vary, and prosciutto can go from perfectly crisp to overdone pretty quickly. Keep an eye on it during the last few minutes.
- Serve it hot. This dish is best right out of the oven while the cheese is still melty and the prosciutto is crisp.
Recipe Variations to Try
- Add olives: A few sliced kalamata olives can bring a nice, briny contrast.
- Use different herbs: Try thyme or oregano in place of basil and parsley.
- Make it spicy: A pinch of red pepper flakes adds a little heat that pairs well with the richness of the cheese.
- Try smoked mozzarella: Swap in smoked mozzarella or a blend of mozzarella and provolone.
How to Prep Ahead
You can prep the ingredients a few hours ahead if you need to save time. Chop the tomatoes, herbs, and aromatics, then store them in separate containers in the fridge. Tear the prosciutto and slice or grate the mozzarella, keeping them wrapped until you’re ready to assemble.
Wait to layer and bake the dish until just before serving. The tomatoes will release liquid if they sit too long, which can make the final dish a bit soggy. This one is best baked and served fresh.
How to Store and Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to two days. The texture will change slightly as the cheese firms up and the tomatoes soften, but the flavor still holds up well.
To reheat, place the mixture in a small baking dish and warm it in a 350-degree oven until the cheese is melted and the prosciutto is heated through. Avoid the microwave if possible, as it can make the cheese rubbery and the prosciutto limp.
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Questions About Baked Mozzarella with Prosciutto
Yes, just use a larger baking dish and make sure everything is spread in a shallow, even layer. If the cheese or tomatoes are piled too high, it may take longer to heat through and the prosciutto may not crisp as well.
Look for something sturdy and a bit chewy. A sliced baguette, focaccia, ciabatta, or a sourdough loaf all work well.
Thinly sliced serrano ham or Italian speck will work, although they’re both really pricy. I think this recipe would actually be great with very thin bacon though it would change the flavor and texture. If you go that route, maybe cook the bacon separately and then crumble it over the top.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Baked Mozzarella with Prosciutto
Ingredients
- 10 ounces cherry tomatoes halved
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 3 green onions diced
- 2 cloves garlic minced
- 8 ounces mozzarella cheese sliced or grated
- 3 ounces prosciutto torn
Instructions
- Preheat oven to 400 degrees.
- Cut cherry tomatoes in half and place in an ovenproof baking dish; sprinkle with salt and pepper.10 ounces cherry tomatoes, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Sprinkle basil and parsley over tomatoes3 tablespoons chopped fresh basil, 3 tablespoons chopped fresh parsley
- Add green onions and garlic.3 green onions, 2 cloves garlic
- Slice the mozzarella into thick slices and place on top of other ingredients.8 ounces mozzarella cheese
- Tear the prosciutto into thin ribbons and drape it lightly over the cheese.3 ounces prosciutto
- Bake for 15-20 minutes or until cheese is hot and bubbly and prosciutto is crispy.
- Serve with hearty bread for dipping.
Notes
- Note about the cheese: Select one that will melt without “weeping” very much or else the dish will be watery. The fresh mozzarella packed in water is tempting, but it’s not the best choice for this dish. Choose one that is a bit drier. For instance, a block-type mozzarella that’s meant to be sliced or grated.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I made it last night and it was very good! I used bufalo mozarella and it was way to watery, I drained the water and voila, we all loved it. I will look for a better cheese next time. I also baked it covered, big mistake.
Hello, thanks for the recipe, I made this last night and my friends like a lot.
Thanks for sharing the recipe. Just made it tonight. Easy and fuss free. My kids loved it. Will definitely try making it again.
Hi Lana,
Thanks for sharing the recipe! I made this dish last month, and it was pretty good! I said it was pretty good because I did not have the balled mozzarella, I only had the block mozzarella. So I can’t wait to make it again when it is cool enough to bake! :)
Thanks again for sharing!
Anny
So glad you liked it, Anny.
looks so good, I am guessing sliced or wedged tomatoes would be divine.
i have always wanted to pour sauce in a pie plate and add cheese and baked it off , just to get the awesome marriage of tomato acid and mozzarella MAGIC combo