Baked Mozzarella with Tomatoes is a quick and easy appetizer! Baked until the mozzarella is melted and the tomatoes burst, it’s perfect with crunchy bread.
So I am going to confess something to you all, I have an addiction to mozzarella. It is up there as one of my absolute favorite types of cheese. There is just something about this semi- soft cheese that leaves me craving it morning, noon and night.
My obsession started when Ryan and I were fortunate enough to go to Italy for our honeymoon. Along with gelato, and wine, Ryan and I enjoyed copious amounts of mozzarella. Of course there was mozzarella on pizza and the traditional Caprese salad but it was at a restaurant in Florence where we were first introduced to this dish of baked mozzarella and let me tell you, my world has never been the same.
The mozzarella is melted just enough. The tomatoes burst just a little releasing just a bit of their juice that combines with the olive oil and garlic to make one of the most delicious sauces to soak up with some crusty french bread. I’m telling you guys, this one is a winner.
What I love about this dish, and most of the dishes that we had in Italy, is the simplicity. Not too much seasoning, you just cook it to showcase the flavors of your ingredients. It is therefore important to use the highest quality ingredients you can find. So let’s talk about what you’ll need to make it happen.
What ingredients you’ll need:
- MOZZARELLA: For this dish it is best to buy a ball of fresh mozzarella that is vacuum sealed package. Using fresh mozzarella that is in water will make the finished dish too watery. If you can find smoked mozzarella that is a great option too!
- CHERRY TOMATOES: You can also use grape tomatoes. You just want them small enough that they start to burst when cooking. A diced tomato won’t give you the same flavor.
- GARLIC: Just a couple of cloves is all you need.
- EXTRA VIRGIN OLIVE OIL: I’ve been stocking kalamata olive oil in my pantry for several years now because I love how smooth it is but use whatever olive oil you prefer!
- SALT AND PEPPER
How to make Baked Mozzarella:
Guys! This could not be easier!
Simply grab a small baking dish and layer the mozzarella with the tomatoes. Sprinkle the garlic over the top and then drizzle with extra virgin olive oil. Then pop it under the broiler for 5 – 6 minutes until the mozzarella is melted and bubbly around the edges.
Watch it carefully just so it doesn’t burn. Season lightly with salt and pepper. Serve immediately on it’s own or with your favorite crusty bread for scooping up. Make it a meal by paring it with a glass of white wine and a simple Arugula Salad.
Variations:
If you want to add a bit more color and burst of fresh summer flavor, add some chopped fresh basil leaves after cooking. Want is spicy? Sprinkle a little bit of red chili flakes over the top before baking.
Storage and Leftovers:
This is best when eaten right away as the mozzarella will harden as it cools. To reheat back to the bubbly goodness, place it under the broiler and watch closely until warmed. About 2 minutes.
Love this Baked Mozzarella but looking for more cheesy appetizers for your next game day snack? Check these out!
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For a twist on the Southern Classic, try this Green Chile Pimento Cheese.
Like brie cheese, roasted garlic and bread? You’ve GOT to try this Roasted Garlic Brie Bread it is out of this world!
Note: This post was originally published in 2009. It was updated in 2022 with new photos and nutrition information in 2022.
Servings
Ingredients
- 8 ounce package of fresh mozzarella or smoked mozzarella (sliced)
- 8-10 cherry tomatoes (cut in half)
- 1 clove garlic minced
- extra virgin olive oil
Instructions
- Preheat your oven broiler.
- Grease a small ovenproof dish with a little extra virgin olive oil. Layer half of the mozzarella, then tomatoes, then garlic, then the rest of the mozzarella. Drizzle with a little extra virgin olive oil.
- Place on the middle rack under your broiler for 5-7 minutes or until the mozzarella is melted and bubbly around the edges. Serve hot.
I think it would be a little harder with mozzarella since its super stretchy but doesn’t break down that much when it cooks. However! It might be good if you put cooked pasta underneath then topped it with this? Can’t be sure because I’ve never tried it but it has potential!
I have seen this done with blocks of goat cheese then add pasta after roasting tomatoes and cheese. Can pasta be added to this as well?
Always a great addition! So glad you enjoyed it!
We added fresh basil at the end too. Really yummy!
Pam, I am SO happy to hear that!! And as someone who loves spicy food, I love the idea of adding chili flakes!
OMG!!!! just made this today and its delicious!!!! . Thank you .
I did add a few sprinklers of chilly flakes for a bit of a kick..
Thanks Kyle! I think using Pesto would completely change this dish, but pesto and roasted tomatoes sound like a combo I should try!
This looks amazing, can you use pesto instead of the mozzarella?
Awsome!
This was just what I was looking for! Made this with homemade sauce and homemade parmesan croutons with some fresh basil sprinkled on top after it came out of the oven. Baked not broiled. Delicious!!!!
I have been craving mozzarella all week and just found this recipe searching online and just made it! It was DELICIOUS!!! I can’t even describe in words how good! Thank you for the recipe it made my day!
Thank you – thank you – thank you. You had me at “addicted to mozzarella”. I found this recipe and immediately put the ingredients together – used the last of this summers grape tomatos (what a way to go).
Just delicious – and have to admit – I did not have to share it with anyone. I even sopped up the remaining juice/oil with crusty bread. This is a definate “share” recipe
Gary Langefeld, your recipe is great! I have tried it last night, and it was sooo good… Yummy :)
Hi Jackie, oops I forgot to mention that! Just sprinkle a little kosher salt and fresh cracked pepper over the dish before you bake it. The dish next to it is some toasted baguette slices.
Hi Des
When is the salt and pepper incorporated in this dish. Also what is that other dish beside the mozzarella dish.
Those additions sound so delicious!! I will definitely have to give it a try. I bet the panko made the perfect crunch! :)
I used two layers of the cheese as well as two layers of the tomatoes and the garlic. To top it all off, I added about 1/4 cup of homemade tomatoe sauce over everything, some Parmesan cheese and topped it with Panko bread crumbs…WOW…WOW!
This looks wonderful! Ooey-gooey mozzarella cheese and tomatoes. Heaven. A must-try soon.
It reminds me of one of my fav Mexican recipes, Tequila-Spiked Queso Fundido.
Thanks for posting and what a great place to spend your honeymoon.
Thanks GT! I am glad that you enjoyed it. It is one of my favorite snacks to make. I’ve had the same problem with the cheese cooling down quickly, I am looking for a pan that can hold heat for a little longer, I think that will help. Thanks for letting me know how it went! :)
This was awesome! The cheese did cool down pretty quickly, though, so I had to pop it back into the oven to reheat before I could finish it. It made a great afternoon snack/lunch last Saturday :-)
I usually use the high setting on my broiler and the cheese melts and is bubbly with a few golden brown spots on it, but every oven is different. Perhaps you can try raising the rack a little closer to the broiler so that it gets the crispy brown you are talking about. Just make sure to watch it closely so it doesn’t burn. Hope this helps!
years ago..an x inlaw used to make a baked moz to die for. nothing in it but moz. I admit the cheese was homemade from her parents farm but sometimes she used store bought in a pinch.The top was crispy brown. She served it with polenta and braised chicken(also from the farm). I have tried to do it several times but it always separates or curdles, before I can get it to brown. It has to be the temperature to bake, I would guess. Low? High? Medium? I tried high and medium high. No luck. I want that cheese!! Help
Thanks Wrimbfor!
the wind attack: I agree that the mozzarella is the best part of the pizza!
I was just thinking last time I made pizza how much I love the mozzarella part. This looks like a recipe that would capture the best part of pizza. I am so tempted to try this now!
Thanks Jonathan! You’re welcome :-)
This looks absolutely delicious, I can’t wait to try it! Thanks so much for all of these awesome recipes!
You’re welcome One Shot!
Thanks Cathy! I totally agree, you can’t get much better than melted cheese :)
Thanks The Craving Chronicles! I hope you enjoy it and then maybe you can introduce your family to it ;-)
Thanks Sara!
This sounds lovely. Your photo looks great.
First of all, so jealous that you’ve been to Italy. Second, my family is Italian, but somehow they’ve managed to keep this dish a secret from me for all these years! It sounds soooo fantastic and I can’t wait to try it!
That looks so yummy!! Nothing better than melted cheese!!!
my kind of dish…this is a MUST save for me! Thanks
Thanks Mrs. L!
You’re welcome Rita and thank you for the award!
A glass of red wine would be perfect with this! I personally love Chianti with my mozzarella :) Thanks Juliana!
Thanks Kevin! Thanks for letting me know its okay….I was a little worried for a minute. But I trust there are others out there like me ;-)
Thanks Karly!
Hi Des
There is something for you at Pink Bites, come and get it!
Cheers
Oh, that looks and sounds delicious!
This baked mozzarella sounds really good! (There is nothing wrong with a mozzarella addiction.)
I love mozzarella…and this recipe is great with a glass of red wine. Cheers!
Uhhhhh……….this sounds wonderful! I am definetly making this! Thanks for sharing.
I remember when I first found fresh mozzarella instead of that hard flavorless packaged stuff in most grocery stores. Yum. This dish sounds so simple but I bet it tastes wonderful!