Baked Cheese with Prosciutto, Arugula, Tomato Chutney & Black Olive Pâté

A warm, elegant appetizer with bold, contrasting flavors.

Looking for a show-stopping appetizer or an indulgent yet simple dinner idea? This baked cheese dish combines classic ingredients with gourmet flair — and it’s as beautiful as it is delicious.

A thick slice of melted cheese forms the rich, savory base of this recipe. We love using scamorza, low-moisture mozzarella, or provolone — cheeses that melt beautifully in the oven. Topped with silky prosciutto, peppery arugula, sweet tomato chutney, and Rancho Kiaora’s intense black olive pâté, every bite is a perfect mix of creamy, salty, fresh, and earthy.

Perfect for dinner parties, wine nights, or a cozy treat for yourself.

Ingredients (serves 2–4 as an appetizer)

• 1 thick slice of scamorza, low-moisture mozzarella, or provolone(about 1–2 cm / ½–¾ inch thick — choose a cheese that melts well)

• Prosciutto slices

• A handful of fresh arugula

• Tomato chutney

• 2 tablespoons Rancho Kiaora Black Olive & Mushroom Pâté

• Olive oil, for drizzling

Instructions

1. Prep the cheese:Place the cheese slice in a small oven-safe skillet or ceramic baking dish.

2. Bake the cheese:Preheat the oven to 400°F (200°C). Bake until fully melted and bubbling.

3. Assemble the dish:Remove from the oven and immediately top with slices of prosciutto and fresh arugula.Spoon the tomato chutney evenly over the top.Add generous spoonfuls of the black olive pâté.

4. Finish with olive oil:Drizzle olive oil over the dish for a glossy finish and to bring all the flavors together.

From Our Kitchen to Yours

• Serve with crusty bread or crostini for scooping.

• Make it vegetarian by skipping the prosciutto and adding roasted red peppers.

• Best enjoyed warm, with a glass of bold red wine.