Baked Mozzarella and Cherry Tomatoes
A ridiculously easy yet stunning appetizer where whole cherry tomatoes and a block of mozzarella bake together until bubbly and golden. The tomatoes burst and release their sweet, tangy juices into the olive oil, creating an instant sauce for dunking crusty bread. Ready in under 25 minutes with almost no prep.
For 4 servings
- prep
Preheat the oven and prepare the dish.
Preheat the oven to 400°F (200°C). Lightly drizzle 1 tablespoon of olive oil into a small baking dish to coat the bottom.
- assemble
Arrange the mozzarella and tomatoes in the dish.
1.Place the block of mozzarella in the center of the baking dish.2.Scatter the cherry tomatoes around the cheese.3.Tuck the sliced garlic among the tomatoes.4.Drizzle the remaining 2 tablespoons of olive oil over everything.TIPPat the mozzarella very dry before baking — excess moisture creates a watery dish. - prep
Season the dish.
1.Sprinkle dried oregano, red pepper flakes, salt, and black pepper evenly over the cheese and tomatoes.2.Gently toss the tomatoes with a spoon to coat them in oil and seasoning, keeping the cheese intact. - bake · ~15 min
Bake until bubbly and golden.
Place the dish in the preheated oven and bake for 15 minutes, until the mozzarella is soft and melted, the tomatoes have burst, and the edges are golden and bubbling.
TIPFor a golden-brown top, switch to broil for the last 1-2 minutes — watch closely to prevent burning. - rest · ~2 min
Rest for 2 minutes.
Remove from the oven and let the dish rest for 2 minutes. The bubbling will settle and the cheese will set just enough to scoop.
- garnish
Garnish with fresh basil and serve immediately.
Scatter torn fresh basil leaves over the top. Serve straight from the baking dish with crusty bread for dunking into the melted cheese and tomato juices.
TIPServe with toasted bread — the crunch contrasts perfectly with the soft, gooey cheese.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the mozzarella block very dry with paper towels to prevent a watery dish.
- 2Use a small baking dish so the tomatoes and cheese are snug — this keeps the juices concentrated.
- 3For extra browning, switch to broil for the last 1–2 minutes and watch closely.
- 4Let the dish rest 2 minutes after baking so the cheese sets slightly for easier scooping.
- 5Serve immediately while the cheese is still stretchy and the tomatoes are bursting.
Adapt it for your goals.
Herb-swap
Replace dried oregano with fresh thyme or rosemary sprigs for a different aromatic profile that pairs beautifully with the tomatoes.
low oilLow-oil
Reduce olive oil to 1 tablespoon and use a nonstick baking dish — the tomatoes release enough juice to keep the dish moist.
spicySpicy
Double the red pepper flakes and add a sliced fresh chili for a fiery kick that cuts through the rich cheese.
gluten freeGluten-free
Serve with gluten-free crackers or roasted vegetable spears instead of bread to keep the dish celiac-friendly.
Why this is on our healthy list.
Rich in Calcium
Mozzarella is an excellent source of calcium, supporting strong bones and teeth.
Heart-Healthy Fats
Olive oil provides monounsaturated fats that are linked to reduced inflammation and better heart health.
Low-Carb Friendly
With minimal carbohydrates from tomatoes, this dish fits well into a low-carb or keto eating pattern.
Frequently asked questions
Yes, but drain them well and pat dry — smaller balls melt faster, so reduce baking time by 3–5 minutes.
