Prosciutto Wrapped Mozzarella Sticks are a quick, easy, 3-ingredient appetizer that everyone loves!
One evening when Robert and I were at our mountain home, we had an impromptu cocktail gathering with a few friends. I quickly went to my kitchen in search of something to serve, and pulled out some prosciutto and cheese to put together a simple charcuterie platter.
Prosciutto and Mozzarella – A Simple 3-Ingredient Appetizer
Then I remembered those prosciutto or salami-wrapped cheese sticks they sell in our grocery store and realized I had all the right ingredients to make my own version! What’s more, one of my cheeses was smoked Mozzarella, which is a great match with prosciutto.
Even though everything was coming together well for such short notice, I thought they needed a little something more and glanced around my kitchen for another fun ingredient to add. That’s when the fresh basil caught my eye! Earlier that day, I had made my Lemon-Basil Vinaigrette dressing so I had fresh basil sitting on the kitchen counter. I stuck a basil leaf into the prosciutto rolls and voilà! The resulting flavor combination was exactly what I was looking for. A bit smoky from the cheese, a bit sweet from the basil and a bit salty from the prosciutto.
How to make Prosciutto Wrapped Cheese
This easy and colorful appetizer takes just minutes to prepare; here are the easy steps:
- Prepare Mozzarella sticks.
Cut Mozzarella cheese into 3 to 4-inch long matchstick pieces, around 1/2-inch thick. Set aside. - Prepare prosciutto.
Lay one piece of prosciutto on a cutting board. Using a sharp knife, cut into a rectangle, and trim fat off the edges. - Add basil, then cheese.
Place a large basil leaf (or 2 if small) parallel to one short side of the prosciutto, leaving around 1/2-inch border. Place a cheese stick on top of the basil.
- Roll.
Tightly roll prosciutto around cheese and basil. - Repeat and serve.
Repeat with remaining prosciutto, cheese and basil. Place sticks on a platter and serve!
How to plate and serve Prosciutto Wrapped Mozzarella
I like to arrange these Mozzarella sticks in a row on a rectangular plate. Then you can put them out on your table or pass them with cocktail napkins – after all, they’re finger food!
Prosciutto and Cheese FAQs
These cheese sticks can be covered or wrapped and refrigerated for up to 2 days.
I tend to serve these sticks at room temperature, but you could also put them on a cookie sheet in a 300 degree oven for around 10 minutes and serve them warm. Don’t heat them for too long – the prosciutto can get greasy and the cheese melty and drippy, which will make them harder to eat.
Definitely. You can use smoked mozzarella or another semi-soft cheese, including fontina, gouda, havarti, Monterey jack or muenster.
What goes best with Prosciutto Appetizers
Serve these little bites of deliciousness on a cheese board with a mixture of:
- other cured meats,
- soft cheese (brie, camembert),
- hard cheese (Cheddar, Manchego),
- crackers,
- baguette slices,
- toasted nuts (any kind), and
- fresh fruit (grapes, berries, sliced apples).
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Prosciutto Wrapped Mozzarella Appetizers
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 12 sticks 1x
- Category: quick and easy appetizers, gluten free, easy entertaining, make ahead
Description
Prosciutto Wrapped Mozzarella Sticks are a quick and easy, 3-ingredient appetizer that can be prepared ahead of time.
Ingredients
8 ounces smoked Mozzarella cheese (brick style)
6 ounces thinly sliced prosciutto
1 small packet (around 3/4 ounce) fresh basil
Instructions
- Cut Mozzarella cheese into 3 to 4-inch long matchstick pieces, around 1/2-inch thick. Set aside.
- Lay one piece of prosciutto on a cutting board. Using a sharp knife, cut into a rectangle, and trim fat off the edges.
- Place a large basil leaf (or 2 if small) parallel to one short side of the prosciutto, leaving around 1/2-inch border. Place a cheese stick on top of the basil.
- Tightly roll prosciutto around cheese and basil.
- Repeat with remaining prosciutto, cheese and basil.
- Place sticks on a platter and serve!
Notes
Make ahead: Can be made up to 2 days ahead, covered and refrigerated.
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