Prosciutto Wrapped Mozzarella Bites Recipe saved my last-minute game night with salty, creamy, crisp bites that vanish fast. It suits busy hosts, cheese fans, and low-carb snackers; total time: 20 minutes.
Easy Prosciutto Wrapped Mozzarella Bites Recipe
This Prosciutto Wrapped Mozzarella Bites Recipe uses a handful of ingredients and simple steps. You wrap, cook for a few minutes, and serve. The bites taste fancy but require zero fuss. You scale the batch for two or twenty without breaking a sweat. The oven or air fryer handles the crisping while you pour drinks. Cleanup stays easy when you use parchment or a rack.
Ingredients You’ll Need
- Prosciutto, thinly sliced (10 slices, cut lengthwise into 20 strips) choose Parma-style or any very thin deli prosciutto so it crisps quickly.
- Fresh mozzarella ciliegine (8 oz; about 20 balls) sub low-moisture mozzarella sticks cut into 1-inch pieces to reduce leaking.
- Fresh basil or small sage leaves (optional) tuck under the prosciutto for a fresh, herby hit.
- Freshly ground black pepper adds a little bite.
- Olive oil spray or a light brush of olive oil (optional) helps crisping.
- Balsamic glaze or hot honey (optional) pantry shortcut: use a store-bought glaze or honey to finish.
- Toothpicks secure each bite and make serving easy.
Equipment
- Oven or air fryer
- Sheet pan + wire rack, or parchment-lined pan
- Tongs
- Paper towels
How to Make Prosciutto Wrapped Mozzarella Bites
Prep: 10 minutes | Cook: 6–8 minutes (oven) or 5–6 minutes (air fryer) | Total: 18–20 minutes
- Pat the mozzarella balls very dry with paper towels, then chill them for 10 minutes in the fridge. Dry cheese leaks less. Quick chill time helps, too.
- Slice prosciutto into long strips if needed. Separate the strips gently so they don’t tear.
- Wrap each mozzarella ball with one prosciutto strip. Tuck a small basil or sage leaf under the prosciutto if you want. Secure with a toothpick and place seam-side down.
- Preheat and set up:
- Oven: Preheat to 425°F. Line a sheet pan with parchment or set a rack over the pan. Lightly oil the rack or spray the parchment.
- Air fryer: Preheat to 375°F for 2–3 minutes. Lightly spray the basket or place a perforated liner.
- Cook the bites in a single layer, seam-side down:
- Oven: Bake 6–8 minutes until the prosciutto crisps and you see the first sign of soft melt at the edges.
- Air fryer: Cook 5–6 minutes. Check at 4 minutes; every machine runs a little different.
- Let the bites rest for 2 minutes on the pan so the cheese settles. I know the wait feels long; it saves burnt fingertips.
- Finish with black pepper. Drizzle a little balsamic glaze or hot honey if you like a sweet-salty contrast.
- Transfer to a platter and serve warm or at room temp. Keep batches coming while the crowd hovers.
Expert Tips
- Dry the mozzarella very well; moisture causes blowouts.
- Use thin prosciutto so it crisps fast and wraps cleanly.
- Chill wrapped bites 10 minutes before cooking if the kitchen runs warm.
- Don’t overcook; pull them when prosciutto looks crisp and cheese just starts to soften.
- Space the bites; crowding steams them and softens the prosciutto.
- Skip extra salt; prosciutto brings plenty.
- Use a rack for maximum crispness and even airflow.
- For air fryers, use low-moisture mozzarella to curb leaks.
Variations & Substitutions
- Gluten-free: The base recipe fits; choose a certified GF balsamic glaze or make a quick reduction.
- Keto/low-carb: Skip glaze and finish with pesto or chili oil.
- Vegan: Use plant-based mozzarella and wrap with smoked rice-paper “bacon” or thin roasted red pepper strips brushed with olive oil and smoked paprika.
- Add-ins: Slip in a sliver of sun-dried tomato, a jalapeño slice, or a tiny dab of pesto under the wrap after cooking.
- Sweet-savory: Add a dot of fig jam or hot honey after cooking.
- Herby twist: Swap basil for sage and crisp in butter on a skillet for 1–2 minutes per side.
How to Serve Prosciutto Wrapped Mozzarella Bites
Serve these bites warm on a platter with toothpicks, a drizzle station (balsamic glaze or hot honey), and a bowl of briny olives. Pair with melon cubes, cherry tomatoes, or an arugula salad with lemon. Pour bubbly, Pinot Grigio, or sparkling water with citrus.
Make-Ahead and Storage
Wrap the bites up to 24 hours ahead, cover, and refrigerate; cook just before serving. After cooking, store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 3–5 minutes until the prosciutto crisps again. I don’t recommend freezing fresh mozzarella, but you can freeze unbaked bites made with low-moisture mozzarella for up to 1 month and cook from frozen at 375°F, adding 2–3 minutes.
Ingredients
Instructions
- Cut each slice of prosciutto in half lengthwise to create 12 strips.
- Place a basil leaf on each mozzarella ball.
- Wrap a strip of prosciutto around each mozzarella ball and basil leaf.
- Secure each with a toothpick.
- Sprinkle with freshly ground black pepper, if desired.
- Serve immediately or chill until ready to serve.