So, These Prosciutto Wrapped Mozzarella Bites…
I have to start by confessing—these bites are kind of my secret weapon for any gathering (like that time Aunt Lisa brought her legendary deviled eggs and I needed to one-up her). First time I made them, I’d run out of toothpicks and tried to glue them with spaghetti. Didn’t work, but hey, I tried. Now, not only do these disappear faster than I can say “cheese,” but honestly, they make me look way fancier than I actually am. If you’ve got five minutes, a slab of mozzarella and some prosciutto—bam, party food sorted.
Why I Keep Making These (and My Family’s Wild For Them)
I make these Prosciutto Wrapped Mozzarella Bites when I want something that seems like you spent hours, but you actually had time to nap (which, let’s face it, I rarely get). They’re salty, chewy, a little creamy, and best when eaten straight from the oven—tiny food that punches above its weight. Oh, and my cousin Jamie always tries to stash some in a napkin for later (like we can’t tell). Whenever I panic about having “one more snack,” these are what happen. Once I totally over-salted them, but folks scarfed them anyway. Just goes to show, cheese makes everything better?
What Goes In ‘Em (And Substitution Shenanigans)
- Mozzarella – The kind in the ball or log, cut into chunky sticks. Sometimes I just buy the string cheese for speed—surprisingly good.
- Prosciutto – If you can’t find prosciutto, sliced speck or even very thin ham does the trick (much to my grandmother’s horror, but sorry Nonna, it works). Any brand, honestly.
- Fresh basil leaves – Optional, but if I’ve got it, I use it. Once I tried arugula. Not bad, but not a revelation.
- Olive oil – A drizzle. I mean, cheap is fine, but if you want to splash out, go for it.
- Freshly ground black pepper – Just a sprinkle. Or don’t!
That’s the base. Sometimes I see people dip these in honey or balsamic glaze, but I usually just serve them plain unless I’m feeling fancy.
So, How Do We Throw It Together?
- Preheat your oven to 400°F (200°C)—ish. If your oven runs hot (like mine), go a tad lower.
- Slice mozzarella into bite-ish size sticks, like thick fingers. Not too thin though—learned that one the hard way. If you’re using string cheese, just cut those into two or three pieces.
- Lay out your prosciutto on a board. (I always stick baking paper underneath, less sticky.) If it tears, don’t freak out—just wrap it tighter or layer it.
- Add a basil leaf onto each piece if you’re using it, then pop a mozzarella stick on top.
- Roll ‘em up! Try to cover all the cheese. If stuff peeks out, you’ll get some ooze in the oven, but I actually love those crispy cheese bits.
- Line ‘em up on a parchment-covered baking tray. Give a good drizzle of olive oil; less is more here, or you’ll have a slippery situation.
- Sprinkle with pepper if you want. Shove tray in oven for about 7 to 10 minutes—that’s the sweet spot for melting without puddles. Honestly, watch like a hawk the first time. This is when I usually sneak one.
- Cool for a couple minutes (or not). They’re best when the cheese is gooey but not lava-hot. If you get impatient and burn your tongue, welcome to the club.
Things I’ve Learned, Sometimes the Hard Way (Notes)
- If you use fresh mozzarella (the really wet kind), pat it dry—it’ll leak like crazy otherwise.
- I’ve tried making these ahead, but the prosciutto gets a little rubbery. Better right out of the oven, trust me (unless you like a chewy vibe, which hey, you do you).
- If your prosciutto slices are super thin and fragile, stacking two isn’t cheating.
Weird Things I’ve Tried (and a Failure, To Keep It Real)
- I swapped in smoked mozzarella once—different, smokier, but worked!
- Little dollop of pesto inside? Lovely. Just don’t overdo it or it gets messy.
- Tried turkey instead of prosciutto…not my best idea. Kind of bland, honestly.
- Once I baked them with a toothpick sticking straight up (I forgot to lay them down)—extra crispy sticks, but the cheese all poured out, so lesson learned.
No Fancy Gear? No Problem (Equipment)
- Baking tray—any, even your old pizza tray. If you don’t have parchment, oil it a bit (they might stick a smidge, but nothing a spatula can’t fix)
- Sharp-ish knife for slicing cheese
- Toothpicks if you want but I skip them unless it’s a super posh party
How To Store (Assuming You Even Have Leftovers)
Honestly, in my house, they barely make it to the cooling rack. But if—big if—you have extras, cool completely and pop in a sealed container. Fridge, 2 days max. I actually think they taste pretty great cold the next day, but you might want to microwave them for a few seconds. Just don’t freeze—cheese gets weirdly crumbly.
How I Like to Serve These (You’ll Find Your Own Way)
I plop ‘em on a chipped platter with some toothpicks in the corner. My niece likes dunking hers in warm marinara, and my partner insists they pair best with a glass of bubbly—up to you. They’re just as nice on a picnic rug or alongside a big old Caesar salad. Oh, and if you want more appetizer ideas, this Serious Eats version inspired me, and I sometimes check Chowhound’s take for fun extras!
If I Could Go Back in Time (Pro Tips Form Mistakes)
- I once tried rushing the cheese slicing and ended up with a pile of goo. Take it slow, or just accept the misshapen ones—honestly, the best ones are always a bit imperfect.
- Don’t overbake! First time I ever made these, they turned into cheese puddles because I lost track of time scrolling my phone. Lesson: set a timer, or just don’t wander off.
- Also—chill the mozzarella for a bit before slicing, it’s easier to work with. But if you don’t, it’s not a deal breaker.
Peppering In Some FAQs (Because I Get Asked All The Time)
- Can you make Prosciutto Wrapped Mozzarella Bites ahead?
- Sort of! You can assemble them a couple hours before, refrigerate, and then bake last minute. Just not overnight, because they go a bit soggy (been there, done that…)
- Is there a way to make these vegetarian?
- Yup! Swap prosciutto for roasted red pepper strips or big basil leaves—different texture, but pretty tasty honestly.
- Why is my cheese leaking everywhere?
- This happens to everyone. Maybe you left too much cheese poking out, or baked slightly too long. Scooping up the crispy cheese bits is my favorite part anyway, so no worries.
- Can I use other cheeses?
- Absolutely. I’ve tried smoked scamorza and even pepper jack—just make sure it doesn’t melt too crazy. Actually, semi-firm cheese is easier to work with.
- Do I have to use basil?
- Nope! Totally optional. Sometimes I skip it if I’m out, or use oregano or nothing at all.
And by the way, if you start making these, get ready to be on snack duty—my brother claims this is all he wants now, but let’s see how long that lasts. If you’ve got any tweaks or weird combos, let me know. That’s half the fun, right?
Ingredients
- 12 slices prosciutto
- 12 mini mozzarella balls (bocconcini or ciliegine)
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried oregano
- Toothpicks for securing
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Pat the mozzarella balls dry with paper towels. If they are large, cut them in half for bite-sized pieces.
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3Lay out the prosciutto slices and cut each one in half lengthwise. Place a mozzarella ball and a few pieces of chopped basil at the end of each piece of prosciutto.
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4Wrap the prosciutto tightly around the mozzarella balls and secure each with a toothpick.
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5Arrange the wrapped mozzarella bites on the prepared baking sheet. Drizzle with olive oil and sprinkle with black pepper, oregano, and crushed red pepper flakes if using.
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6Bake for 8-10 minutes, until the prosciutto is crisp and the mozzarella is just starting to melt. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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