Mozzarella-and-Prosciutto-Baked Tomatoes

Preparation info
  • Makes


    adult portions
    • Difficulty


    • Ready in

      35 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

By Jo Pratt

Published 2013

  • About

A few arugula leaves and some slices of fresh focaccia or ciabatta bread are perfect with this delicious appetizer, whether you serve it warm or cold. For best results, make sure your tomatoes are really ripe and juicy.


  • 12 juicy, ripe tomatoes (roughly the size of golf balls)
  • 4 ounces buffalo mozzarella, cut into 12 pieces
  • 2


  1. Heat the oven to 350°F and line a baking sheet with parchment paper or aluminum foil.
  2. Cut a cross on the top of each tomato, cutting halfway down, then put them on the prepared baking sheet. Squeeze each tomato very lightly to open it up slightly, then season with salt and pepper. Gently press a piece of mozzarella into each tomato, followed by a couple oregano