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Baked Mozzarella with Prosciutto and Cherry Tomatoes

Baked Mozzarella with Prosciutto and Cherry Tomatoes is a delightful appetizer with cherry tomatoes, basil, mozzarella, and prosciutto all baked together until warm and bubbly.

Baked mozzarella in a baking dish.

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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 pre-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


  1. Preheat the oven to 400 degrees.
  1. Cut the cherry tomatoes in half and place in an ovenproof baking dish. Sprinkle the tomatoes with the salt and pepper.
  2. Sprinkle the basil and parsley over the tomatoes.
  3. Add the finely chopped green onions and garlic.
  4. Slice (or grate) the mozzarella into thick slices and place on top of other ingredients.
  5. Tear the prosciutto into thin ribbons and drape it evenly over the cheese.
  6. Bake for 15-20 minutes or until the cheese is hot and bubbly and the prosciutto is crispy. Serve with crusty bread for dipping.

👉 PRO TIP: Select mozzarella 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 such as a block-type mozzarella that’s meant to be sliced or grated.

Baked mozzarella in a baking dish.
Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

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📖 Recipe

Baked mozzarella in a baking dish.

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
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Course: Appetizers
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 259kcal
Author: Lana Stuart

Ingredients

  • 1 pint 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.
  • 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: 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

Serving 1 | Calories 259kcal | Carbohydrates 6g | Protein 14g | Fat 21g | Saturated Fat 7g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Trans Fat 0.03g | Cholesterol 34mg | Sodium 343mg | Potassium 354mg | Fiber 1g | Sugar 3g | Vitamin A 1009IU | Vitamin C 33mg | Calcium 233mg | Iron 1mg

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.

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Baked mozzarella in a baking dish.

— This post was originally published on April 6, 2009. It has been updated with new photos and additional information.

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6 Comments

  1. Laura Zuniga says:

    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. Hello, thanks for the recipe, I made this last night and my friends like a lot.

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

  4. 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

    1. So glad you liked it, Anny.

  5. 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