Baked Mozzarella with Tomatoes

Baked Mozzarella with Tomatoes

Cheese wrapped in slices of ham, baked with tomatoes and pesto. A recipe for a perfect Italian-style appetizer.


  • Mozzarella – 4 pieces
  • Red tomatoes – 4 pieces
  • Pesto – 2 teaspoons
  • Black pepper – a pinch
  • Canned diced tomatoes – 800 g
  • Salt – a pinch
  • Prosciutto ham – 160 g
  • Herbes de Provence – 2 teaspoons


Transfer the canned tomatoes to a blender and blend into a smooth sauce. Season with salt and pepper, and add half of the Herbes de Provence. Pour the sauce into four ovenproof dishes.

Drain the mozzarella from the brine, spread a little pesto on each, then wrap tightly in slices of prosciutto ham. Arrange one mozzarella ball in each dish with the sauce.

Place the tomatoes upside down. Score the skin and flesh, creating a star shape (the cuts should not be too deep). Sprinkle the tomatoes with salt, pepper, and the remaining Herbes de Provence, then place them in the dishes next to the mozzarella.

Place the dishes with the dish in a preheated oven at 180 degrees Celsius for about 15-20 minutes. Serve hot.

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