Recipes » Appetizers » Baked Mozzarella with Prosciutto and Cherry Tomatoes

Baked Mozzarella with Prosciutto and Cherry Tomatoes

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5 from 2 votes
Baked Mozzarella with Prosciutto and Cherry Tomatoes - cherry tomatoes, basil, mozzarella, and prosciutto baked until bubbly.
Cook Time 20 minutes
Total Time 30 minutes
Baked Mozzarella with Prosciutto and Cherry Tomatoes - cherry tomatoes, basil, mozzarella, and prosciutto baked until bubbly. https://www.lanascooking.com/baked-mozzarella-and-cherry-tomatoes/

Baked Mozzarella with Prosciutto and Cherry Tomatoes – cherry tomatoes, basil, mozzarella, and prosciutto baked until bubbly.

Baked Mozzarella with Prosciutto and Cherry Tomatoes - cherry tomatoes, basil, mozzarella, and prosciutto baked until bubbly. https://www.lanascooking.com/baked-mozzarella-and-cherry-tomatoes/

This Baked Mozzarella with Prosciutto and Cherry Tomatoes is something I made up on a Saturday afternoon because I was craving Italian flavors and didn’t want pizza or pasta. I served it “communal style” (that is, standing around the kitchen counter) with crusty 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 before dinner appetizer with drinks.

It works either way – appetizer, snack, 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.

How to Make Baked Mozzarella with Prosciutto and Cherry Tomatoes

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

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Preheat the oven to 400 degrees.

Ovenproof baking dish with halved cherry tomatoes sprinkled with salt and pepper

Cut the cherry tomatoes in half and place in an ovenproof baking dish. Sprinkle the tomatoes with the salt and pepper.

Ovenproof baking dish with halved cherry tomatoes and herbs

Sprinkle the basil and parsley over the tomatoes.

Baking dish with halved cherry tomatoes, herbs, onions, and garlic.

Add the finely chopped green onions and garlic.

Thickly sliced mozzarella cheese added to the top of halved tomatoes, herbs, onions, and garlic.

Slice (or grate) the mozzarella into thick slices and place on top of other ingredients.

Shredded prosciutto over mozzarella, tomatoes, herbs, onions, and garlic

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 crusty bread for dipping.

*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 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.

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Baked Mozzarella with Prosciutto and Cherry Tomatoes - cherry tomatoes, basil, mozzarella, and prosciutto baked until bubbly.  https://www.lanascooking.com/baked-mozzarella-and-cherry-tomatoes/

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Baked Mozzarella with Prosciutto and Cherry Tomatoes - cherry tomatoes, basil, mozzarella, and prosciutto baked until bubbly. https://www.lanascooking.com/baked-mozzarella-and-cherry-tomatoes/

Baked Mozzarella with Prosciutto and Cherry Tomatoes

Baked Mozzarella with Prosciutto and Cherry Tomatoes – cherry tomatoes, basil, mozzarella, and prosciutto baked until bubbly.
5 from 2 votes
Print It Rate It
Course: Appetizers
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 239kcal
Author: Lana Stuart

Ingredients

  • 1 pint cherry tomatoes halved
  • 3 green onions diced
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 cloves garlic minced
  • 3 tblsp. chopped fresh basil
  • 3 tblsp. chopped fresh parsley
  • 8 oz. mozzarella cheese sliced or grated
  • 3 oz. 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.
  • Sprinkle basil and parsley over tomatoes
  • Add green onions and garlic.
  • Slice the mozzarella into thick slices and place on top of other ingredients.
  • Tear the prosciutto into thin ribbons and drape over the cheese.
  • Bake for 15-20 minutes or until cheese is hot and bubbly and prosciutto is crispy.
  • Serve with crusty bread for dipping.

Notes

*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 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

Serving: 1 | Calories: 239kcal | Carbohydrates: 7g | Protein: 21g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 1082mg | Fiber: 2g | Sugar: 3g

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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6 Comments

  1. 5 stars
    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.

  2. Thanks for sharing the recipe. Just made it tonight. Easy and fuss free. My kids loved it. Will definitely try making it again.

  3. 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

  4. 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