Baked Bocconcini Recipe

Preheat oven

Preheat the oven to 375°F (190°C). Position a rack in the middle.

If using homemade or thick marinara, warm it gently in a small saucepan over low heat until loose and saucy (about 5 minutes). Stir in 1 tablespoon of olive oil and adjust seasoning with 1/4 tsp salt and a pinch of pepper. If using store-bought, transfer 1½ cups to a saucepan and warm the same way.

Lightly oil a shallow baking dish (approx. 9x9-inch or similar). Spread a thin layer (about 1/2 cup) of warm marinara across the bottom to prevent sticking and provide flavor.

Pat the bocconcini dry with paper towels to remove excess moisture. This helps them brown and prevents watery sauce.

Tear each prosciutto slice in half lengthwise to create 12 long strips. Wrap each bocconcino with one prosciutto strip so the prosciutto covers most of the ball but leaves some cheese exposed. Place each wrapped bocconcino seam-side down into the baking dish on top of the marinara, arranging them in a single layer with a little space between.

Spoon the remaining marinara evenly around and slightly over the edges of the prosciutto-wrapped bocconcini (use remaining ~1 cup). Do not drown them — the sauce should come up to but not fully cover the prosciutti so the prosciutto crisps a little and the cheese melts.

Drizzle the remaining 1 tablespoon olive oil over the bocconcini and sauce. Sprinkle the remaining 1/4 tsp salt and 1/2 tsp pepper evenly over the dish.

Slice the ciabatta loaf into 12 to 16 slices (about 1-inch thick). In a small bowl, combine softened butter, minced garlic, and grated Parmesan (if using). Spread the garlic butter mixture on one side of each ciabatta slice.

Arrange the buttered ciabatta slices on a rimmed baking sheet, buttered-side up, and place in the oven alongside (or after) the bocconcini for toasting. Toast for 6–8 minutes until edges are golden and butter has melted. If baking the bocconcini and ciabatta together in the same oven, rotate pans if needed so both cook evenly.

Place the baking dish with the wrapped bocconcini in the preheated oven. Bake for 12–15 minutes, until the bocconcini are soft and just beginning to ooze but not completely collapse, and the prosciutto edges are slightly crisped. If you prefer a bit of browning on top, switch the oven to broil for 1–2 minutes at the end—watch carefully to avoid burning.

Remove the bocconcini from the oven. Spoon some of the hot marinara from the dish over each piece and tuck a fresh basil leaf under or over each bocconcino so the basil wilts slightly from the heat.

Let the dish rest 2 minutes to settle, then transfer 2–3 bocconcini per serving onto plates. Serve immediately with toasted garlic ciabatta alongside for dipping into the marinara and melted cheese.

Finish each plate with a light drizzle of extra-virgin olive oil and an optional sprinkle of additional grated Parmesan. Serve extra marinara on the side if desired.