Prosciutto Wrapped Mozzarella is one of those effortlessly elegant appetizers that feels special yet comes together in minutes. In this recipe, I share exactly how to assemble these tasty bites, plus creative serving ideas for everything from impromptu evenings with friends to cocktail parties and holiday celebrations.
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A Quick Look at the Recipe
✅ Recipe Name: Prosciutto Wrapped Mozzarella (Easy 3-Ingredient Appetizer)
⏲️ Ready In: 15 minutes or less
🥣 Main Ingredients: prosciutto, mozzarella cheese, fresh basil leaves
📖 Dietary Info: gluten free, low carb
♨️ Method: no cook
🍽️ Yield: 12 wrapped mozzarella sticks
⭐️ Difficulty: Easy
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This Prosciutto Wrapped Mozzarella recipe came together on a spontaneous mountain evening when friends stopped by for cocktails. A quick scan of the kitchen revealed three ingredients I could turn into an appetizer that looked polished yet took only minutes to prepare — salty prosciutto, mild mozzarella, and fresh basil. The combination is fresh, flavorful, well balanced, and pretty on the plate. And, it’s exactly the kind of quick, easy appetizer I rely on when friends stop by unexpectedly – just like my 4-Ingredient Cheesy Crab Dip and Green Olive Dip.
Table of Contents
Why This Recipe Works
- Only three ingredients. Prosciutto, mozzarella, and fresh basil – that’s it.
- Ready in minutes. No complicated prep or special equipment.
- Easy to scale. Make a small plate for two or a large platter for a party.
- Flexible. Serve at room temperature, or sauté and serve warm for a different twist.
- Elegant yet approachable. Beautiful on a platter, and completely stress-free.
This is the kind of appetizer I come back to again and again because it works for so many occasions. It makes entertaining feel easy, elegant, and enjoyable – the way my mom taught me.
Recipe Ingredients
Here’s a few comments on these ingredients:
- Prosciutto – Purchase thinly sliced; it’s easier to roll.
- Mozzarella – I use brick style, cut into sticks. I prefer the texture of the aged mozzarella to fresh mozzarella, which can be messy when served as a handheld appetizer.
- Fresh basil – I like to use leaves that are the same length as the Mozzarella sticks, so every bite has that fresh herby flavor. For smaller leaves, use two.
Substitutions and Variations
While I love these delectable bites just as they are, you can easily change them up with a few thoughtful substitutions or additions:
- Swap the cheese. Use smoked mozzarella, fontina, or provolone.
- Add brightness. A light sprinkle of lemon zest on top of the basil.
- Tuck in more flavor. A thin slice of roasted red pepper or sun-dried tomato rolled inside.
How to Make Prosciutto Wrapped Mozzarella (Step-by-Step)
- Cut the mozzarella into 3- to 4-inch sticks, about 1/2 inch thick.
- Lay one slice of prosciutto on a cutting board and trim into a neat rectangle, removing any excess fat along the edges.
- Place a large basil leaf (or two smaller leaves) parallel to one short side of the prosciutto, leaving about a 1/2-inch border at that edge. Set a mozzarella stick on top of the basil.
- Starting at that edge, tightly fold the prosciutto up and partially over the top of the cheese.
- Continue rolling the prosciutto snugly around the cheese and basil, maintaining even edges for a neat finish.
- Place seam-side down on a platter and repeat with the remaining ingredients.
Tips for Success
- Trim the prosciutto. Trim the long edges and remove any excess fat, shaping each slice into a rough rectangle. This keeps the finished sticks clean and even.
- Use the right amount of basil. Lay the basil in a single layer that covers the width of the prosciutto slice (one medium-to-large leaf or two smaller ones). This ensures the basil flavor comes through in every bite without overpowering.
- Roll tightly. A snug roll keeps everything in place and gives the sticks a clean, polished look.
- Arrange thoughtfully. Place the sticks attractively, seam-side down, on a platter. A composed presentation elevates even the most understated appetizer.
Serving Suggestions
These prosciutto wrapped mozzarella bites are delicious at room temperature as well as warmed:
- At room temperature. Arrange on a platter for a clean, elegant presentation. They’re perfect on their own or as part of a charcuterie board.
- Warmed. Heat 1-2 teaspoons olive oil in a skillet over medium heat. Place the rolls seam-side down and cook briefly, turning once, just until the prosciutto lightly crisps and the cheese softens, about 1-2 minutes total. Watch closely; you want the cheese just warmed, not melted. Serve immediately.
For an elegant plated first course, try using the warm version in place of the fresh mozzarella in my Roasted Tomato and Arugula Salad. The slightly crisp prosciutto and softened cheese add a wonderful savory contrast.
Prosciutto Wrapped Mozzarella Sticks FAQs
Yes, they can be assembled up to 4 hours in advance. Wrap tightly with plastic wrap and refrigerate, then bring to room temperature before serving. For the freshest appearance and flavor, they’re best served the same day, as the basil can darken over time in the refrigerator.
They’re best the day they’re made. While leftovers can be stored in an airtight container in the refrigerator for up to 2 days, the basil may darken, and the prosciutto can dry out slightly. For optimal flavor and presentation, enjoy them within a few hours of assembling.
Block (brick) mozzarella cut into sticks works best because it holds its shape, rolls easily, and is easy to eat (no drips!).
They’re best served at room temperature. Serving them straight from the refrigerator can mute the flavors.
Wrap it tightly with plastic wrap or store it in an airtight container. Prosciutto dries quickly when exposed to air.
More Quick and Easy Appetizers
Did you make this recipe?
If you make this recipe, be sure to comment and give it a rating below. Don’t hesitate to ask questions – I’m happy to help!
Prosciutto Wrapped Mozzarella Sticks
Ingredients
- 8 ounces Mozzarella cheese, brick style – see Note
- 6 ounces prosciutto, thinly sliced
- 3/4 ounce fresh basil
Instructions
- Cut the mozzarella into 3- to 4-inch sticks, about 1/2 inch thick.
- Lay one slice of prosciutto on a cutting board and trim into a neat rectangle, removing any excess fat along the edges.
- Place a large basil leaf (or two smaller leaves) parallel to one short side of the prosciutto, leaving about a 1/2-inch border at that edge. Set a mozzarella stick on top of the basil.
- Starting at that edge, tightly fold the prosciutto up and partially over the top of the cheese.
- Continue rolling the prosciutto snugly around the cheese and basil, maintaining even edges for a neat finish.
- Place seam-side down on a platter and repeat with the remaining ingredients.
Notes
- Trim the prosciutto. Trim the long edges and remove any excess fat, shaping each slice into a rough rectangle. This keeps the finished sticks clean and even.
- Use the right amount of basil. Lay the basil in a single layer that covers the width of the prosciutto slice (one medium-to-large leaf or two smaller ones). This ensures the basil flavor comes through in every bite without overpowering.
- Roll tightly. A snug roll keeps everything in place and gives the sticks a clean, polished look.
- Arrange thoughtfully. Place the sticks attractively, seam-side down, on a platter. A composed presentation elevates even the most understated appetizer.
- At room temperature. Arrange on a simple platter for a clean, elegant presentation. They’re perfect on their own or as part of a charcuterie board.
- Warm. Heat 1-2 teaspoons olive oil in a skillet over medium heat. Place the rolls seam-side down and cook briefly, turning once, just until the prosciutto lightly crisps and the cheese softens, about 1-2 minutes total. Watch closely; you want the cheese just warmed, not melted. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any suggestions for a dip to go with these—pesto perhaps?
I think our Pesto Buttermilk Dressing would be delicious as a dip!
Having made too many
These were great, but I made too many of them for a party. I would like to freeze the remaing, but not sure if the mozzarella would taste good after freezing. Any thoughts?
I’ve never frozen mozzarella cheese before. Online research indicates the flavor will be okay, but the texture may change and become crumbly. Also, the basil will turn black. Maybe chop the leftovers and put in a pasta sauce!