This delicious three-ingredient appetizer highlights the rich and savory taste of prosciutto and is perfect served warm or cold.
If you’re tired of the same ho-hum appetizers like chips and salsa or crackers slathered with a creamy spread, consider prosciutto-wrapped mozzarella. It is one of those finger foods that looks sophisticated and maybe a little bit complicated but actually couldn’t be easier. Just three ingredients, no cooking (unless you want to serve them warm), and they taste amazing!
Besides being easy and delicious, prosciutto-wrapped mozzarella balls are naturally keto-friendly. These little gems are a great option for diners avoiding carbs for whatever reason. Come to think of it, they are also a great option for diners who enjoy carbs: they’re just that good!
You will love making (and eating) prosciutto-wrapped mozzarella because they will be a hit with everyone—and you can prep them up to two days in advance. The taste is salty, creamy, and fresh; in other words, addictive! The combo of flavorful, slightly earthy prosciutto, aromatic basil, and creamy but firm ciliegine (small fresh mozzarella balls) works so well. This recipe makes enough to serve as snacks before the main event or as a great addition to your party table with other finger food.
What is prosciutto?
If you’re not familiar with prosciutto, start here. Translated from the Italian, it simply means “ham.” Prosciutto is usually made from dry-cured and very thinly sliced leg of pork, but there is also a cooked variety known as “prosciutto cotto.” With its beautiful marbling, prosciutto almost melts in the mouth.
While it may look similar to raw bacon strips, it is not the same and does not need to be cooked. Depending on its origin, prosciutto can be almost sweet and fruity or saltier and stronger in flavor. Prosciutto is lovely on a charcuterie board, wrapped around steamed asparagus, or paired with fruit (especially melon!) for an appetizer or snack.
How do I store leftovers?
Leftovers can be stored in the fridge for up to 3 or 4 days. Always keep them covered tightly with plastic wrap or in an airtight container. The fresh basil may not retain its freshness after a day or 2, but it will still taste good. Freezing is not recommended.
Serving suggestions
Prosciutto-wrapped mozzarella is delicious served chilled or warmed. Personally, I like them chilled, but a quick blast in a hot oven helps to crisp up the prosciutto just a bit, adding a little texture. As an appetizer, it pairs well with other finger foods. For instance, serve alongside Mini Spinach And Cheese Quiches or Stuffed Mushrooms With Cream Cheese. If you’re serving prosciutto-wrapped mozzarella on its own as a starter for a bigger meal, it goes really well with Italian food. It would be perfect before a big family meal of Lasagna Bolognese Béchamel.
Prosciutto-Wrapped Mozzarella
Ingredients
- 12 thin slices prosciutto
- 12 fresh basil leaves
- 12 small, fresh mozzarella balls ciliegine
Instructions
- Lay out the prosciutto slices on a clean work surface.
- Place a basil leaf on one end of each prosciutto slice, then top each basil leaf with a mozzarella ball.
- Roll up the prosciutto slices to wrap the mozzarella and basil securely.
- If needed, secure each wrap with a toothpick to hold it together.
- Serve immediately as is, or for a warm appetizer, proceed to bake.
- Preheat the oven to 400°F.
- Place the wrapped mozzarella on a baking sheet and bake for 5 minutes, or until the prosciutto is slightly crisp and the mozzarella starts to melt.
- Remove from the oven carefully and serve warm.
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