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.
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.
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Note: This post was originally published in 2009. It was updated in 2022 with new photos and nutrition information in 2022.