Everyone keeps asking me for this prosciutto wrapped mozzarella bites recipe after I brought them to my sister’s baby shower last month, so here goes nothing.
Look, I’m gonna be honest with you. The first time I tried making these easy prosciutto wrapped mozzarella appetizers was a complete disaster. Like, cheese melting everywhere, prosciutto burning, me frantically googling “how to salvage burnt prosciutto” at 6:45 PM with guests arriving at 7. Not my finest moment.
But now? I’ve got this down to a science. And the best part is these crispy prosciutto mozzarella bites are SO ridiculously easy that I actually laughed when people started calling them “fancy”.
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Why Prosciutto Mozzarella Bites Are My Go-To Party Food
These appetizer prosciutto mozzarella bites have like 3-4 ingredients max. That’s it. But they LOOK like you spent hours in the kitchen doing complicated French cooking techniques or something.
My neighbor Sarah always asks me to make them for her book club meetings. She tried making them herself once and texted me a photo of what can only be described as a cheese crime scene. Her oven was apparently way hotter than she thought (learned that the hard way, didn’t she?).
The magic combo is prosciutto + mozzarella + fresh basil + balsamic glaze. Sometimes I add a drizzle of olive oil because I’m extra like that. And honestly? That’s all you need to impress literally anyone.
Ingredients for Prosciutto Wrapped Mozzarella Bites
Here’s what you need for these homemade prosciutto mozzarella bites:
- 8 oz fresh mozzarella balls (bocconcini or ciliegine—the little ones)
- 8-10 slices prosciutto, thinly sliced
- 20-24 fresh basil leaves
- Balsamic glaze for drizzling
- Toothpicks
- Optional: olive oil, black pepper
Now, here’s the thing about buying prosciutto. Don’t get the pre-packaged stuff from the regular deli section if you can avoid it. Go to the actual deli counter and ask them to slice it thin. Game changer. I learned this from my Italian mother-in-law who gives me the look every time I do something wrong with Italian ingredients.
Good luck finding decent fresh basil in winter, by the way. I’ve resorted to buying those little potted basil plants from Trader Joe’s and keeping them on my kitchen windowsill. They die within two weeks, but at least I get fresh basil for a hot minute.
Alternative Version with Mozzarella Sticks
You can also use mozzarella string cheese sticks instead of the little balls. Just freeze them for a few hours first (super important—trust me on this one). Then wrap them in prosciutto and either bake or air fry them. The texture is different but equally delicious.
I actually prefer the balls because they’re cuter and easier to eat with one hand while holding a glass of wine. Priorities.
How to Make Prosciutto Wrapped Mozzarella Bites
Step 1: Prep Your Ingredients
Drain the mozzarella balls and pat them super dry with paper towels. This is—oh wait, I forgot to mention—if they’re too wet, the prosciutto won’t stick properly and everything slides apart. Been there. It’s annoying.
Cut your prosciutto slices in half lengthwise so you have nice long strips. Each slice should wrap around one mozzarella ball with a little overlap.
Step 2: Assemble the Bites
Lay out a prosciutto strip on your cutting board. Place a basil leaf on one end, then put a mozzarella ball on top of the basil.
Roll the whole thing up like you’re wrapping a tiny burrito. The prosciutto should stick to itself—if it doesn’t, your cheese was too wet. See step 1. (I told you.)
Stick a toothpick through the center to hold everything together. Some people use fancy cocktail picks. I use whatever’s in my drawer from the last time I bought them at Target.
Step 3: Cooking Methods (Pick Your Fighter)
Option 1: Serve Them Fresh (No Cooking)
This is the easiest method. Just assemble them, stick them on a plate, drizzle with balsamic glaze and maybe some olive oil, and you’re done. Takes like 15 minutes total.
The prosciutto is already cured and ready to eat, the mozzarella is fresh, and honestly this is how I usually make them because I’m lazy and it works perfectly.
Option 2: Bake Them for Crispy Prosciutto Mozzarella Bites
If you want the prosciutto crispy (which is AMAZING), preheat your oven to 400°F. Line a baking sheet with parchment paper.
Arrange your wrapped mozzarella on the sheet and bake for about 8-10 minutes. The prosciutto will get crispy and the cheese will get warm and slightly melty.
Set a timer. Then inevitably forget about it and panic when you smell something. Just me? Cool.
Option 3: Air Fryer Prosciutto Mozzarella Bites
For the prosciutto mozzarella bites air fryer method, preheat your air fryer to 400°F. If you’re using mozzarella sticks, make sure they’re frozen first.
Cook for about 10 minutes until the prosciutto is crispy and the cheese is just starting to get melty. Watch them carefully—air fryers are unpredictable little things.
My air fryer runs hot, so I usually check at 7 minutes. Yours might be different. Just don’t walk away or you’ll end up with cheese explosion like I did that one time.
Step 4: The Finishing Touch
Arrange your best prosciutto mozzarella bites on a serving plate. Drizzle generously with balsamic glaze. I use Trader Joe’s balsamic glaze because it’s cheap and delicious. No shame.
You can also add a crack of black pepper, a drizzle of good olive oil, or some extra fresh basil on top if you’re feeling fancy.
Serve immediately while they’re still warm (if you baked or air fried them). Or serve at room temp if you went the no-cook route.
Pro Tips for the Best Prosciutto Wrapped Mozzarella Bites
Don’t skip drying the cheese. Seriously. I know I already said this, but it’s THAT important. Wet cheese = prosciutto won’t stick = you’ll be frustrated.
Use fresh basil, not dried. This isn’t a recipe where you can substitute dried herbs. Fresh basil is what makes it taste amazing and look pretty.
Make them ahead. You can assemble these party food prosciutto mozzarella bites a few hours in advance and keep them in the fridge. Just wait to add the balsamic glaze until right before serving.
Experiment with variations. Sometimes I add a tiny piece of sun-dried tomato with the basil. Or a thin slice of roasted red pepper. Both are delicious.
For mozzarella sticks, freeze them properly. If you’re using string cheese, freeze them for at least 2-4 hours. Otherwise they’ll completely melt in the oven or air fryer. Trust me. I’ve created cheese puddles.
Why These Italian Prosciutto Mozzarella Bites Work
The combination of salty prosciutto with creamy fresh mozzarella is just… chef’s kiss. Add the peppery fresh basil and the sweet-tart balsamic glaze, and you’ve got all the flavors happening at once.
Plus these are keto prosciutto mozzarella bites and low carb prosciutto wrapped mozzarella if you’re watching carbs. No breading, no flour, no nothing. Just pure protein and fat and deliciousness.
They’re also naturally gluten free prosciutto mozzarella bites. So you can serve them to basically anyone without worrying about dietary restrictions (except vegetarians, obviously, because prosciutto).
Serving Suggestions
I usually make about 20-24 of these for a party. They disappear FAST. Like, suspiciously fast. Last time I made a double batch and they were still gone within 20 minutes.
They’re perfect for:
- Holiday parties (made them for Christmas and New Year’s)
- Game day appetizers
- Wine and cheese nights
- Baby showers (where I first served them)
- Any time you want to look fancy with minimal effort
Pair them with other quick prosciutto mozzarella bites appetizers like crackers and fancy cheese, or some marinated olives, or a charcuterie board situation.
Actually, you know what? These ARE basically a deconstructed charcuterie board wrapped up in a neat little package. Mind. Blown.
Common Mistakes to Avoid
Mistake #1: Using pre-sliced deli prosciutto that’s too thick. It won’t wrap nicely and the texture is off.
Mistake #2: Not using toothpicks. Everything falls apart. I tried serving them without toothpicks once thinking “they’ll stay together!” They did not stay together.
Mistake #3: Overcooking them if you’re baking or air frying. The cheese will completely melt out and you’ll have crispy prosciutto chips with no cheese. Which honestly isn’t terrible, but it’s not what we’re going for here.
Mistake #4: Skipping the balsamic glaze. It seems optional but it’s NOT. The sweet acidity is what balances out the richness of the cheese and the saltiness of the prosciutto.
Variations to Try
Prosciutto Mozzarella Bites with Basil: The classic version I just described. Can’t go wrong.
Caprese Style: Add a tiny cherry tomato to each one. Very pretty, very Instagram-worthy.
Melon Version: Use a small cube of cantaloupe instead of mozzarella for a sweet/salty combo. This is more summery and refreshing.
Spicy Version: Add a thin slice of jalapeño with the basil. My husband loves this version.
Restaurant Style: Some fancy restaurants pan-fry them in butter first, then finish in the oven. Extra work but extra delicious if you’re trying to really impress someone.
Storage and Make-Ahead Tips
You can prep these about 3-4 hours ahead of time. Just assemble them, cover with plastic wrap, and keep them in the fridge. Add the balsamic glaze right before serving.
I don’t recommend making them more than a day ahead because the basil gets kinda sad and wilted looking.
Leftovers keep in the fridge for a day or two, but honestly they’re never as good reheated. The prosciutto gets weird. Just make however many you think you’ll eat and call it a day.
Final Thoughts on Easy Appetizer Prosciutto Mozzarella
These prosciutto wrapped cheese bites have become my signature party trick. People think I’m some kind of domestic goddess, and I’m like… guys, it’s literally just wrapping stuff in other stuff.
Is it authentic Italian cuisine? Probably not. My mother-in-law has Opinions. But is it delicious and impressive and easy? Absolutely.
And honestly? That’s all that matters when you’re trying to feed hungry party guests who don’t really care about culinary authenticity as long as the food tastes good.
Let me know if you try these! Seriously, drop a comment and tell me how yours turned out. Did you burn the prosciutto? Melt the cheese everywhere? We’ve all been there. No judgment. 😊
