These low carb 3-ingredient pesto mozzarella bakes are the kind of simple appetizer that disappears fast, especially at summer cookouts, potlucks, and casual family dinners. They have that perfect combination of creamy melted mozzarella, savory pesto, and juicy baked tomatoes, and they come together with almost no prep, which is exactly the kind of recipe that makes busy weeknights and last-minute hosting feel a lot easier.
Serve these warm with toothpicks or a small spoon as an easy appetizer, or pair them with grilled chicken, burgers without the bun, roasted vegetables, or a crisp green salad for a light meal. They also go well alongside an antipasto-style spread with olives, sliced cucumbers, salami, and sparkling water or iced tea.
Low Carb 3-Ingredient Pesto Mozzarella Bakes
Servings: 6
Ingredients
2 cups cherry tomatoes, halved
Directions
1. Preheat the oven to 400°F and lightly grease a small ceramic baking dish or divide the mixture among individual ramekins for easy serving.
2. Add the halved cherry tomatoes and mozzarella pieces to the dish, then spoon the pesto over the top. Gently toss everything together so the cheese and tomatoes are evenly coated.
3. Bake for 18 to 22 minutes, or until the mozzarella is fully melted and bubbling and the tomatoes have softened.
4. Let the bake rest for 5 minutes before serving so the cheese settles slightly and the flavors come together. Serve warm.
Variations & Tips
Add tomatoes carefully: If your cherry tomatoes are extra large, cut them into quarters instead of halves so they soften quickly and blend better with the melted cheese.
Use ramekins for parties: For cookouts or gatherings, divide the mixture into small ramekins so guests can grab an individual portion. It also helps the appetizer stay warmer a little longer.
Try a different pesto: Traditional basil pesto is classic, but spinach pesto or sun-dried tomato pesto can change the flavor while keeping the recipe just as easy.
Watch the bake time: Fresh mozzarella releases moisture as it bakes, so avoid overbaking. Once the cheese is melted and lightly browned at the edges, it is ready to come out.
