Prosciutto wrapped mozzarella is a cheesy and flavorful appetizer that's super easy to make. I make it often when we host because everyone likes it - it's always the first snack to disappear. Needless to say, it's perfect for game day!
Having a variety of low-carb snacks is important because it removes the temptation to eat the wrong thing, and prosciutto wrapped mozzarella is the perfect keto snack. It's delicious and easy to make. The only "difficult" part is remembering to freeze the cheese the night before. But you have to! Otherwise, the whole thing will turn into a melty mess in your oven.
Ingredients
You'll only need two ingredients to make this recipe! See the recipe card for exact measurements. Here are my comments on the ingredients.
Mozzarella sticks: I once bought low-fat cheese by mistake, decided to use it in this recipe, and regretted it. The regular mozzarella sticks are already part-skim, and there's no reason to go even lower in fat than that.
Prosciutto slices: Prosciutto is one of my favorite lunch meats. It's super flavorful, and a little goes a long way. I also like that the good brands contain just pork and salt.
You can use jamon instead of prosciutto. Jamon, the Spanish version of dry-cured ham, is more intensely flavored than prosciutto, which is Italian. However, its texture makes it more difficult to separate into neat slices and wrap around the cheese sticks. But I sometimes use it.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Freeze the cheese. Four hours ahead of time, and ideally, the night before, unwrap the mozzarella sticks and place them in the freezer on wax paper. This step is important - it prevents the cheese from melting as it bakes.
Wrap the cheese. When ready to bake, wrap the frozen cheese sticks in prosciutto slices.
Bake. Bake the cheese sticks briefly, just until the cheese starts to melt. In my oven, this takes about 5 minutes at 400°F. Serve immediately.
My guests asked for the recipe, so they liked it. Simple and easy to follow instructions.
KRISTIN
Read more comments
My guests asked for the recipe, so they liked it. Simple and easy to follow instructions.Recipe Tips
- Prosciutto is typically sliced very thinly, so some of the pieces might tear as you remove them from the package. Don't worry about it - those torn pieces are the chef's bonus 🙂 - but it might be a good idea to get two packages, just in case. I find it easier to separate the slices if I remove the prosciutto to the counter 30 minutes before making the recipe.
- If the cheese has spent an entire night in the freezer, it might need longer than 5 minutes in the oven to start melting - sometimes as long as 10 or even 15 minutes. But you should start checking after 5 minutes, just in case.
Recipe FAQs
Yes, but it won't be as good. American ham, even thinly sliced, won't wrap as easily around the cheese sticks, and it's also not as flavorful. Prosciutto is sliced much more thinly than American ham, and its texture is drier. It works better in this recipe. If you use ham, please dry it on paper towels first.
Please don't. If the cheese is not frozen, it will quickly melt while baking, and you'll have cheesy puddles instead of a tasty snack.
Yes. And in this case, there's no need to freeze the cheese. But they taste better when heated. There's something about the melty, gooey cheese and the salty prosciutto that's quite irresistible.
You can keep the leftovers in an airtight container in the fridge for up to 5 days. Enjoy them cold, or reheat them very briefly, just a few seconds in the microwave.
Serving Suggestions
You can serve this dish as an appetizer or a snack. It's obviously perfect for game day! It's good all by itself, or you can dip it in salsa, ranch dressing, or sriracha mayo.
Sometimes, I make it for a light lunch or even for dinner. When I do, I serve it with any of these salads:
Recipe Card
Prosciutto Wrapped Mozzarella
Video
Ingredients
- 6 sticks part-skim mozzarella
- 6 slices prosciutto
Instructions
- Remove the mozzarella sticks from their wrappers. Place them on a wax-paper-lined platter and freeze for at least four hours, and preferably overnight.
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
- Wrap each cheese stick in a prosciutto slice. As you wrap it around, the edges of the prosciutto will stick to each other so that it’s fairly neatly wrapped around the cheese.
- Place the wrapped mozzarella sticks, seam side down, on the prepared baking sheet.
- Bake until the cheese just starts to melt, for about 5 minutes. See notes below.
- Serve hot or at room temperature.
Notes
- Please avoid using low-fat mozzarella.
- Prosciutto is typically sliced very thinly, so some of the pieces might tear as you remove them from the package. Don't worry about it - those torn pieces are the chef's bonus - but it might be a good idea to get two packages, just in case. I find it easier to separate the slices if I remove the prosciutto to the counter 30 minutes before making the recipe.
- If the cheese has spent an entire night in the freezer, it might need longer than 5 minutes in the oven to start melting - sometimes as long as 10 or even 15 minutes. But you should start checking after 5 minutes, just in case.
- Please don't skip freezing the cheese. If the cheese is not completely frozen, it will quickly melt while baking, and you'll have cheesy puddles instead of a tasty snack.
- You can keep the leftovers in an airtight container in the fridge for up to 5 days. Enjoy them cold, or reheat them very briefly, just a few seconds in the microwave.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
KRISTIN says
My guests asked for the recipe, so they liked it. Simple and easy to follow instructions.
Vered DeLeeuw says
I'm so glad this was a success, Kristin!