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These mozzarella bites wrapped in prosciutto vanish fast the moment they hit the table. The salty, thin slices paired with creamy cheese make a perfect combo. A splash of herb-infused olive oil and a quick roast get them melty and golden brown.
I whipped these up for a holiday snack once and now everyone asks me to bring them everywhere. They disappear first every time and are surprisingly quick to pull together.
Gather Your Ingredients
- Prosciutto: Thinly sliced for best taste and texture; if you can find imported, even better
- Fresh mozzarella balls: Grab the ones packed in water, smooth and unbroken work best
- Extra virgin olive oil: Adds richness and flavor, pick a good quality one
- Dried oregano: Classic Italian herb, make sure it’s fresh and green, not old and brown
- Garlic powder: Gives a tasty kick, go for fresh spice for stronger flavor
- Cracked black pepper: Freshly ground peppers pack more punch, avoid pre-ground if you can
- Fresh basil (optional): Brightens the bites and adds a dash of color, use lively green leaves
How to Make It
- Heat and Prep:
- Set oven to 375°F and line a baking tray with foil or parchment for easy cleanup
- Get Prosciutto and Cheese Ready:
- Carefully pull apart prosciutto slices and lay flat so they don’t tear; drain fresh mozzarella and pat dry to wrap better
- Cut to Size:
- If balls are big, slice them in half so they fit nicely inside the prosciutto
- Wrap it Up:
- Put a mozzarella piece in the middle of each prosciutto slice, then wrap it up tightly, pinching edges if needed to seal
- Keep Wrapping:
- Do this for all balls until each is snugly wrapped
- Make Flavored Oil:
- Warm olive oil in a small pan over medium heat, stir in oregano, garlic powder, and black pepper, cook about 30 seconds until fragrant then pull off heat
- Brush on Oil:
- Coat each wrapped bite evenly with the seasoned oil for great taste and texture
- Arrange and Cook:
- Place on the prepared tray with little space between, bake for 10-12 minutes until prosciutto is crisp and edges turn golden
- Let Cool:
- Let bites rest for a few minutes, sprinkle fresh chopped basil on top if you want a fresh pop
- Serve While Warm:
- Move to a serving dish and enjoy right away while melty and warm
The smell of prosciutto crisping in the oven reminds me of cozy days where my family waited eagerly in the kitchen. The best moment is pulling one apart to see gooey mozzarella stretch out with steam escaping.
Flavor Boosters
Keep any leftovers in a sealed container in the fridge for up to a day. Warm them briefly in the oven or air fryer just enough to crisp them back up. Avoid the microwave since it can toughen the prosciutto and ruin the cheese’s texture.
Serving Suggestions
Stack these bites on a wooden board with olives, pickled tomatoes, and crusty bread for a laid-back appetizer spread. If you’re serving a crowd, add toothpicks for easy grabbing. They also make a tasty side with a green salad and balsamic dressing.
Creative Twists
If you don’t have mozzarella balls try cutting provolone or bocconcini into cubes instead. Need to swap prosciutto? Go for Serrano or thin deli ham. You can switch oregano with thyme or Italian herbs. In warmer months, fresh basil can be swapped for mint or add a little lemon zest to the oil. In cooler seasons, serve with warm tomato sauce for dipping or add crushed red pepper flakes if you like heat.
This one’s made for sharing, so be ready with plenty if you’re feeding a crowd. Keep an eye on them toward the end so you catch the perfect moment when the cheese melts just right without oozing out.
Common Questions About This Recipe
- → What type of mozzarella works best for this dish?
Small mozzarella balls called bocconcini work great since they wrap easily with prosciutto and soften a bit when baked.
- → Can I prepare these bites ahead of time?
Definitely. You can put the bites together earlier and keep them in the fridge. Just bake them right before serving to keep the best texture.
- → How can I make the prosciutto crispy?
Bake at 375°F for 10 to 12 minutes so the prosciutto crisps up nicely without burning and the mozzarella stays warm.
- → What herbs complement the flavors best?
Dried oregano and fresh basil bring fresh scents that match well with the salty prosciutto and creamy mozzarella.
- → Is there an alternative to olive oil for brushing?
Olive oil is best for taste and texture, but melted butter works too if you want a richer flavor.