These Mozzarella Bites: Where It All Began (Sort Of)
Okay, so let me just say right up front: Prosciutto Wrapped Mozzarella Bites are my secret weapon for basically any gathering. There was this one time I burnt the heck out of a garlic bread (I swear the oven runs hot), and all I had left was a pack of prosciutto, some lonely mozzarella, and probably too much hope. But hey, these little flavor bombs bailed me out—they’re stupid simple but taste like something you’d get at an actual trattoria (the kind with creaky chairs, you know?). Actually, my sister still brings up how fast they vanished off the tray—it was less than five minutes. If that’s not a ringing endorsement, I don’t know what is.
Why I Keep Making Prosciutto Wrapped Mozzarella Bites
I make these bites when I want to look like I tried (but didn’t break a sweat). My family goes a bit (okay, a lot) nuts over them, especially my cousin Joe, who thinks dipping anything in warm marinara is basically a food group. And they’re my fallback when I realize—15 minutes before guests show up—that I forgot to plan an actual appetizer (that happens more than I’d like to admit).
I’ve tried fancier stuff, but honestly? Every time, these simple, salty, cheesy bites are the first to go. Plus, there are so few steps, even when my brain’s scattered from trying to tidy the kitchen before anyone sees the mess, I can prep them without losing my mind.
Here’s What You’ll Need (And What You Can Swap)
- Fresh mozzarella, cut into about 1-inch cubes (I usually use those mozzarella balls from the deli, but I’ve shredded mozzarella in a pinch and, surprise, it’s not awful)
- Prosciutto, thinly sliced (I admit, my grandmother always insisted on the imported kind; I grab whatever the store has, though—usually works fine!)
- Fresh basil leaves (when I remember; I’ve also used arugula, but it has a peppery kick that not everyone at my table loves)
- Toothpicks aka lifesavers. If you’re out, you can use those tiny cocktail skewers—or honestly, just nestle them on the tray, seam side down and pray it holds together long enough to get eaten.
- Olive oil (just a drizzle, nothing too precious)
- Cracked black pepper, to taste (skip if the prosciutto’s pretty salty already)
- Marinara sauce, for serving (totally optional, but do it if you’ve got a good jar, or here’s a quick favorite from Serious Eats)
Let’s Get Wrapping: How I Make ‘Em
- Chop & Pat: Cut your mozzarella into decently uniform cubes. Pat ‘em dry with a paper towel; soggy cheese leads to slippery fingers and, once, one of these launched straight into my dog’s mouth. He was thrilled, I was less so.
- Basil Blanket: Lay a basil leaf across each cheese cube, or skip it if you forgot to buy basil (I do, like, every third time). Roll with the flow.
- Wrap Up: Take a slice of prosciutto (sometimes I tear it in half lengthwise so it matches the cheese; other days, I just squish the excess on the bottom and call it rustic). Wrap tightly around cheesed-up basil.
- Secure It: Toothpick through the middle, like you’re making a fancy hors d’oeuvre. No toothpicks? Just tuck the seam under when you bake, and most of the time it holds. Don’t overthink it.
- Drizzle & Dust: Arrange on a parchment-lined baking sheet. Drizzle with olive oil—no need for a Jackson Pollock—then a little cracked pepper.
- Bake: 400°F (about 200°C) for 8–10 minutes until the prosciutto gets just crispy and the cheese is, well, clearly melting (don’t leave the kitchen; one extra minute and they’re ooze central—unless you like that, then go for broke).
- Sneak a Bite: This is where I usually burn my tongue because I never wait long enough. A couple minutes cooling time, and they’re perfect. Serve with marinara and maybe a sigh of relief.
Some Notes (Because I Learned the Hard Way)
- If you use really wet mozzarella, they’ll leak. I finally figured out to pat the cheese before wrapping—game changer!
- Don’t skimp on the prosciutto, but actually, I find it works better if there’s just one layer; otherwise, it gets weirdly chewy.
- One time I tried pre-slicing everything the night before—it worked, but the cheese dried out a bit. Probably better to prep an hour ahead, max.
Ways I’ve Swapped It Up (The Good and…Not So Much)
- With melon: I sandwiched a tiny slice of cantaloupe with the cheese—surprisingly delicious, but a tad tricky to keep together
- With smoked scamorza: Delicious smoky flavor, but honestly, pricier than it’s worth
- With vegan “prosciutto”: Oof—not my best moment, the plant-based versions just wouldn’t crisp
- Pesto drizzle: On second thought, pesto gets messy, but if you’re feeling brave, go for it
Tools I Usually Use (But Don’t Sweat It)
- Baking sheet (don’t stress if you don’t have parchment, just oil the pan a little—works fine)
- Toothpicks or skewers (if you’re really stuck, I once used cleaned chopsticks snapped in half; not elegant, but hey, it did the job)
- A sharp knife for cutting the mozzarella (a butter knife, in a pinch, but it gets messy—your call)
How to Store ‘Em (If You Somehow Have Leftovers)
Honestly, in my house, they never last more than a day. But if you manage to stash any away, keep them in an airtight box in the fridge for up to 2 days. Cold, they’re actually still pretty dang good—it’s a little like those fancy old antipasti, just with more chew. If you want to reheat, pop them in the oven for a few minutes (microwaving turns them into a sort of cheesy blob…so yeah, skip that). If you want more snack hacks, check out Bon Appétit’s snack section, where I get lost scrolling at night.
When and How I Serve These (Trust Me, It’s Easy)
I usually plop these right onto a big wooden board, surrounded by olives and whatever random nuts I find in the pantry. If it’s a family get-together, out comes the old blue-and-white platter—no clue where it came from, but it’s now tradition. Extra basil scattered on top if I’m feeling fancy, or a drizzle of balsamic glaze (but that’s optional; sometimes it’s just me snacking on the couch while watching quiz shows—classy, right?).
What I Learned—the Hard Way
- I once tried rushing the bake at a higher temp to save time—they practically exploded. Not recommended.
- If you use really thin mozzarella, it sometimes leaks like a sieve. I now stick to chunkier pieces.
- Don’t skip drying the cheese, unless you like cleaning melted puddles off your oven floor.
FAQ—Because Everyone Asks
- Can I make these ahead? Sure, you can wrap them a couple of hours ahead and chill, but bake them last minute. They’re way better fresh (trust me).
- What’s a sub for prosciutto? I’ve used speck and even thinly sliced Serrano ham. Turkey bacon isn’t quite the same, but at least it doesn’t offend my vegetarian cousin (as much).
- Can I grill these? You bet—if you throw them on a grill pan, just watch ‘em closely. Cheese melts faster over fire; no kidding, right?
- Are these gluten-free? Pretty much, unless your prosciutto has some weird filler (check the label if you’re celiac—better safe than sorry!)
- Kids like them? Yep, though my nephew once called them “meat lollipops,” which, come to think of it, isn’t totally wrong.
And hey, if you ever need more quick party snacks, The Kitchn’s party recipes are gold. (I mean, sometimes their recipes are a bit fussy, but you can always simplify.) Anyway, let me know how your batch turns out. Or don’t—just eat them before anyone else does. It’s what I do!
Ingredients
- 8 ounces mozzarella cheese, cut into 16 bite-sized cubes
- 8 slices prosciutto, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried Italian herbs
- Freshly ground black pepper, to taste
- 1 tablespoon fresh basil, finely chopped (optional for garnish)
- Toothpicks, for securing
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Cut mozzarella cheese into 16 bite-sized cubes if not using pre-cut cheese.
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3Wrap each mozzarella cube with a half slice of prosciutto and secure with a toothpick.
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4Arrange the wrapped bites on the prepared baking sheet. Brush lightly with olive oil and sprinkle with Italian herbs and freshly ground black pepper.
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5Bake for 10-12 minutes, or until the prosciutto is crispy and mozzarella just begins to melt.
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6Remove from oven, transfer to a serving platter, and garnish with fresh basil if desired. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
70 caloriescal
Protein:
6gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
1gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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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