Prosciutto Baked Mozzarella

Prosciutto Baked Mozzarella

Prosciutto Baked Mozzarella

This is one of my favorite appetizers from our trip to Tuscany and combines some of my favorite ingredients; Prosciutto, Fresh Mozzarella (use Buffalo-milk Mozzarella if you can find it), ripe tomatoes cooked down into a thick paste and fresh basil. Bake for just 15 minutes to soften the cheese, crisp the Prosciutto and meld the flavors. Make sure you have plenty of crostinis to “mop” up the sauce. A spoon is often needed at the very end to get every bit of goodness.

Prosciutto Baked Mozzarella

For this recipe, I use small 8-ounce covered Staub (or Le Creuset) Casserole dishes (Cocottes). Alternatively, you could use similar sized ovenproof dishes like large ramekins or soufflé dishes like you can see in the photo above.


These small casserole dishes or cocottes are so versatile and are great for making individual-sized servings. They can be used for everything from baked pasta dishes and sides like au gratin potatoes to baked breakfast egg dishes and even frozen desserts.

Prosciutto Baked Mozzarella

Recipe by Michael SalmonCourse: AppetizersCuisine: ItalianDifficulty: Easy


Prep time


Cooking time






  • 2 Tablespoons extra virgin olive oil

  • 6 thin slices of Prosciutto

  • Tomato and Garlic Confit (recipe below)

  • 6 4-ounce (Ovoline - egg-sized) balls fresh mozzarella, buffalo if available

  • 2 Tablespoons basil chiffonade

  • crisp crostini

  • Tomato and Garlic Confit
  • 10 plum tomatoes

  • 5 Tablespoons extra-virgin olive oil

  • Kosher salt and cracked black pepper

  • 1/2 cup finely chopped yellow onion

  • 4 large garlic cloves, minced

  • 8 oz tomato sauce

  • 1/2 teaspoon sweet paprika

  • 1/2 teaspoon sugar


  • For this recipe, I use small 8-ounce covered Staub (or Le Creuset) Casserole dishes (Cocottes). Alternatively, you could use similar sized ovenproof dishes like large ramekins or soufflé dishes.
  • Brush the inside of the baking dishes with olive oil. Line the dishes with prosciutto, allowing some of it to extend to the top of the dish so it will crisp when baked.
  • Preheat oven to 350-degrees F.
  • Spoon in 2 Tablespoons of the Tomato and Garlic Confit and top with a ball of the fresh mozzarella. Top with another Tablespoon of the Confit and drizzle with the remaining olive oil.
  • Bake in the preheated oven for 15 minutes and allow to cool for 5 minutes. Top with the basil chiffonade and serve with crostini.
  • Tomato and Garlic Confit
  • Core and halve the tomatoes lengthwise. Place them cut side up on a baking sheet lined with parchment paper and drizzle them with 2 Tablespoons of the olive oil and sprinkle them with kosher salt and black pepper. 
  • Roast the tomatoes for 40 minutes in a 350-degree oven.
  • Heat the remaining 3 Tablespoons of olive oil in a medium sauté pan and sweat the onions for 2 minutes over medium-high heat, stirring. Add the garlic and cook briefly. Reduce the heat to medium and add the tomatoes, tomato sauce, paprika and sugar. Cook the mixture over medium heat for 35 minutes or until the mixture becomes very thick.
  • Place the tomato mixture in a food processor and blend to a fine paste.

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