Prosciutto-Wrapped Mozzarella with Marinated Tomatoes

by Carly Cerniglia



The perfect appetizer for your late summer dinner, these prosciutto-wrapped mozzarella balls are delicious. These are so simple to put together you’ll find yourself making these time after time. September brings plentiful tomatoes, and what better way to highlight them than with high quality olive oil, fresh garlic, and basil. Serve with crusty bread to soak up all the leftover goodness. 

2 T good quality olive oil

¼ tsp red pepper flakes

1 garlic clove, sliced thin

Balsamic vinegar

Black peppercorns

Black pepper to taste

Himalayan salt to taste

Fresh basil

10 small mozzarella balls

¼ lb prosciutto, thinly sliced

6 cherry tomatoes, halved


Mix olive oil, salt, pepper, peppercorns, garlic, and tomatoes. Let marinate 10-20 minutes.

Meanwhile, wrap prosciutto around mozzarella balls.

Spread tomato mixture evenly on a rimmed plate. Drizzle balsamic vinegar on plate. Arrange mozzarella and basil leaves.

Finish with black pepper.