Des

Hey! I'm Des!

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Baked Mozzarella

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. 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. 

Overhead photo of mozzarella layered with tomatoes in white baking dish.

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. 

Love this Baked Mozzarella but looking for more cheesy appetizers? Check these out!

Bring your favorite fair food home with these Fried Cheese Curds!

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.

Baked Mozzarella

Mozzarella and tomatoes baked together until the mozzarella is golden and bubbly.
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Easy Appetizer Recipes
Cuisine American
Servings 4 Servings
Calories 177 kcal

Ingredients
  

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.

Notes

Use fresh mozzarella that is vacuum packed not water packed. If it is packed in water the final dish will be more watery. 
As the mozzarella cools, it will start to harden so try to use a dish that will keep the heat. Or  simply pop back in the oven for a few minutes so that the cheese can melt again. 
Nutrition information for estimation purposes only 

Nutrition

Calories: 177kcalCarbohydrates: 3gProtein: 13gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 359mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 550IUVitamin C: 8mgCalcium: 291mgIron: 1mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: cherry tomatoes, garlic, mozzarella, tomatoes

Leave a Comment

Recipe Rating




  • Reply
    Kyle
    June 7, 2022 at 11:45 am

    5 stars
    This looks amazing, can you use pesto instead of the mozzarella?

    • Reply
      Deseree
      June 9, 2022 at 2:46 pm

      Thanks Kyle! I think using Pesto would completely change this dish, but pesto and roasted tomatoes sound like a combo I should try!

  • Reply
    Chemen king
    October 13, 2018 at 7:36 am

    Awsome!

  • Reply
    Kori
    May 27, 2013 at 8:25 pm

    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!!!!

  • Reply
    Amber
    January 20, 2011 at 12:36 pm

    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!

  • Reply
    Janet McIntyre
    December 13, 2010 at 10:54 am

    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

  • Reply
    Ausra
    January 15, 2010 at 11:27 am

    Gary Langefeld, your recipe is great! I have tried it last night, and it was sooo good… Yummy :)

  • Reply
    Deseree
    July 12, 2009 at 7:17 pm

    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.

  • Reply
    Jackie
    July 12, 2009 at 6:57 pm

    Hi Des

    When is the salt and pepper incorporated in this dish. Also what is that other dish beside the mozzarella dish.

  • Reply
    GARY LANGEFELD
    June 10, 2009 at 9:47 am

    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!

    • Reply
      Deseree
      June 11, 2009 at 2:29 pm

      Those additions sound so delicious!! I will definitely have to give it a try. I bet the panko made the perfect crunch! :)

  • Reply
    Terry
    June 9, 2009 at 12:25 pm

    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.

  • Reply
    GT
    April 28, 2009 at 6:11 pm

    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 :-)

    • Reply
      Deseree
      April 29, 2009 at 2:34 pm

      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! :)

  • Reply
    mary vincent
    April 10, 2009 at 10:25 am

    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

    • Reply
      Deseree
      April 10, 2009 at 3:39 pm

      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!

  • Reply
    The Wind Attack
    March 26, 2009 at 1:39 pm

    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!

    • Reply
      Deseree
      March 26, 2009 at 1:53 pm

      the wind attack: I agree that the mozzarella is the best part of the pizza!

  • Reply
    Deseree
    March 11, 2009 at 3:31 pm

    Thanks Jonathan! You’re welcome :-)

  • Reply
    Jonathan
    March 11, 2009 at 3:11 pm

    This looks absolutely delicious, I can’t wait to try it! Thanks so much for all of these awesome recipes!

  • Reply
    Deseree
    March 10, 2009 at 1:47 pm

    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!

  • Reply
    Sara
    March 10, 2009 at 11:23 am

    This sounds lovely. Your photo looks great.

  • Reply
    The Craving Chronicles
    March 10, 2009 at 9:23 am

    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!

  • Reply
    Cathy - wheresmydamnanswer
    March 10, 2009 at 7:57 am

    That looks so yummy!! Nothing better than melted cheese!!!

  • Reply
    One Shot Beyond Photography
    March 10, 2009 at 7:57 am

    my kind of dish…this is a MUST save for me! Thanks

  • Reply
    Deseree
    March 9, 2009 at 5:43 pm

    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!

  • Reply
    Rita
    March 9, 2009 at 1:19 pm

    Hi Des

    There is something for you at Pink Bites, come and get it!

    Cheers

  • Reply
    Karly
    March 9, 2009 at 6:51 am

    Oh, that looks and sounds delicious!

  • Reply
    Kevin
    March 7, 2009 at 11:00 am

    This baked mozzarella sounds really good! (There is nothing wrong with a mozzarella addiction.)

  • Reply
    Juliana
    March 6, 2009 at 10:25 pm

    I love mozzarella…and this recipe is great with a glass of red wine. Cheers!

  • Reply
    Rita
    March 6, 2009 at 7:46 pm

    Uhhhhh……….this sounds wonderful! I am definetly making this! Thanks for sharing.

  • Reply
    Mrs. L
    March 6, 2009 at 11:48 am

    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!

  • Reply
    Deseree
    April 8, 2009 at 7:07 pm

    Thanks Wrimbfor!

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.