I perfected Prosciutto Wrapped Mozzarella Bites using only four ingredients and one surprising pantry twist that I can’t wait to share.

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I love quick party food that feels fancy but takes no time, so Prosciutto Wrapped Mozzarella Bites instantly became my go to. Thin slices of prosciutto hugging tiny ciliegine mozzarella balls look way fancier than they are and guests always assume I spent hours.

They are perfect Finger Foods For Parties Appetizers, vanish off the tray in minutes and somehow everyone gets chatty when they appear. I wont brag but they get me invited back for every potluck.

If you like easy, impressive bites that start conversations, these little things are the trick.

Ingredients

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fresh mozzarella: creamy, milky, high in protein and calcium but also fairly high in fat
bite sized balls give soft texture and mild tang, balances salty prosciutto nicely
prosciutto: thin, salty, rich in umami, adds protein but also more sodium and fat
wraps crisp up a little, gives savory punch and makes each bite fancy and addictive
basil: bright herbal notes, low calorie, provides vitamin K and fresh aromatic contrast
balsamic glaze: sweet and tangy syrup, a little goes far, adds acidity and sweetness
overall: protein from cheese and meat, herbs add freshness, watch salt and fat

Ingredient Quantities

8 oz fresh bocconcini or ciliegine mozzarella, about 20 to 24 small balls

4 to 6 oz thinly sliced prosciutto, cut into strips big enough to wrap each ball

20 fresh basil leaves, about one leaf per mozzarella ball

2 to 4 tablespoons balsamic glaze, or more to taste

How to Make this

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1. Drain the bocconcini or ciliegine really well, then pat each ball dry with paper towels so they dont get watery when you wrap them.

2. Lay the prosciutto slices flat and cut each slice into strips roughly 1 to
1.5 inches wide and long enough to hug a mozzarella ball; trim if they’re too long.

3. Place a basil leaf on top of each mozzarella ball, or tear a leaf in half if they dont fit perfectly.

4. Wrap a prosciutto strip around each mozzarella + basil bundle, seam side down so it stays wrapped; if needed poke a toothpick through the center to secure it.

5. Arrange the wrapped bites on a serving platter with the seam down, packing them a little close so they dont unroll.

6. Let them sit at room temp for 5 to 10 minutes before serving so the flavors come forward, but dont leave them out too long.

7. Drizzle 2 to 4 tablespoons of balsamic glaze over the bites just before serving, or put extra glaze in a small bowl for dipping if you prefer.

8. Quick tips: if you have more mozzarella than basil, tear extra leaves to stretch them, trim prosciutto bits into neat strips for a prettier look, and taste one first to adjust glaze amount; these are best fresh so make them right before guests arrive.

Equipment Needed

1. Colander or fine mesh sieve for draining the bocconcini
2. Paper towels to pat each ball dry (dont leave them watery)
3. Cutting board for slicing prosciutto and tearing basil
4. Sharp knife or kitchen shears to cut prosciutto into 1 to 1.5 inch strips
5. Small bowl or ramekin for balsamic glaze or dipping sauce
6. Toothpicks to secure any pieces that need pinning
7. Serving platter to arrange the wrapped bites seam side down
8. Tongs or a fork to place the bites without unrolling them

FAQ

Q: How do I keep the bites from falling apart? A: Drain and pat the bocconcini dry so they dont slip, lay a basil leaf on each ball, wrap the prosciutto snugly with the seam or overlap on the bottom, and if you want use a toothpick to hold it. Works every time.

Q: Can I make these ahead of time? A: Yes, up to a few hours ahead is best. Assemble and refrigerate in a single layer, cover loosely with plastic wrap, and wait to drizzle the balsamic glaze until right before serving so they dont get soggy. You can stretch to about 24 hours but the prosciutto will soften and the basil may wilt.

Q: How long can they sit out at a party? A: No more than 2 hours at room temp. If it's hot outside above 90F, only 1 hour. Both cheese and cured meat are perishable so keep them chilled and restock the platter from the fridge as needed.

Q: What can I use instead of prosciutto or fresh mozzarella? A: Good prosciutto substitutes are jamon Serrano or thinly sliced speck. For a non pork option try smoked salmon or thin prosciutto style turkey. For the cheese, bocconcini or ciliegine are ideal; burrata is richer but messy, and halloumi will change the vibe completely.

Q: I dont have balsamic glaze, what can I use? A: Make a quick glaze by simmering 1 cup balsamic vinegar with 1 to 2 tablespoons sugar or honey until it reduces to a syrupy texture, or just mix balsamic vinegar with a little honey or maple syrup for a faster drizzle. Store bought glaze works fine too.

Q: Any serving tips to make them look pro? A: Arrange on a flat platter, drizzle glaze sparingly right before serving, finish with cracked black pepper and flaky sea salt, tuck extra basil leaves around for color, and offer toothpicks or small skewers so people can grab them cleanly.

Prosciutto Wrapped Mozzarella Bites Recipe Substitutions and Variations

Fresh bocconcini or ciliegine mozzarella: If you cant find them try mini burrata halves for extra creaminess, fresh mozzarella pearls from the deli, cubed mozzarella from a block, or store bought vegan mozzarella balls if you need dairy free.
Thinly sliced prosciutto: swap with Serrano or jamon serrano, speck or thin smoked ham for a similar salty almost sweet flavor, or use thin slices of smoked turkey for a lighter option.
Fresh basil leaves: substitute baby arugula for a peppery kick, fresh mint for a bright twist, or baby spinach if you want something mild.
Balsamic glaze: use aged balsamic vinegar or make a quick balsamic reduction at home, or swap for honey or fig jam thinned with a little lemon juice for sweetness, or just good olive oil with a squeeze of lemon for a lighter finish.

Pro Tips

1) Dry and chill the cheese first. Pat each ball super dry then pop the tray in the freezer for 10 to 15 minutes, just until they’re a bit firmer. Its way easier to wrap them when theyre not floppy, but dont freeze them solid.

2) Handle the prosciutto gently and let it warm a little so it wont tear. If a strip is too oily or uneven, trim the ragged bits so each bite looks tidy. Also dont add any extra salt, prosciutto is already plenty salty.

3) Make your own balsamic glaze if you want more control. Simmer balsamic vinegar over medium heat until it reduces to a syrupy consistency, about 10 to 15 minutes, taste and add a pinch of sugar if it needs sweetness. Drizzle sparingly, you can always add more but you cant take it away.

4) Finish smart for better flavor and look. Right before serving sprinkle a little fresh cracked pepper and a tiny bit of lemon zest on some pieces, it brightens them up. Keep the platter chilled until the last minute, then let them sit 5 to 10 minutes at room temp so the flavors open up.

Prosciutto Wrapped Mozzarella Bites Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected Prosciutto Wrapped Mozzarella Bites using only four ingredients and one surprising pantry twist that I can't wait to share.

Servings

servings

Calories

kcal

Equipment: 1. Colander or fine mesh sieve for draining the bocconcini
2. Paper towels to pat each ball dry (dont leave them watery)
3. Cutting board for slicing prosciutto and tearing basil
4. Sharp knife or kitchen shears to cut prosciutto into 1 to 1.5 inch strips
5. Small bowl or ramekin for balsamic glaze or dipping sauce
6. Toothpicks to secure any pieces that need pinning
7. Serving platter to arrange the wrapped bites seam side down
8. Tongs or a fork to place the bites without unrolling them

Ingredients

8 oz fresh bocconcini or ciliegine mozzarella, about 20 to 24 small balls
4 to 6 oz thinly sliced prosciutto, cut into strips big enough to wrap each ball
20 fresh basil leaves, about one leaf per mozzarella ball
2 to 4 tablespoons balsamic glaze, or more to taste

Directions

Drain the bocconcini or ciliegine really well, then pat each ball dry with paper towels so they dont get watery when you wrap them.
Lay the prosciutto slices flat and cut each slice into strips roughly 1 to
5 inches wide and long enough to hug a mozzarella ball; trim if they're too long.
Place a basil leaf on top of each mozzarella ball, or tear a leaf in half if they dont fit perfectly.
Wrap a prosciutto strip around each mozzarella + basil bundle, seam side down so it stays wrapped; if needed poke a toothpick through the center to secure it.
Arrange the wrapped bites on a serving platter with the seam down, packing them a little close so they dont unroll.
Let them sit at room temp for 5 to 10 minutes before serving so the flavors come forward, but dont leave them out too long.
Drizzle 2 to 4 tablespoons of balsamic glaze over the bites just before serving, or put extra glaze in a small bowl for dipping if you prefer.
Quick tips: if you have more mozzarella than basil, tear extra leaves to stretch them, trim prosciutto bits into neat strips for a prettier look, and taste one first to adjust glaze amount; these are best fresh so make them right before guests arrive.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.