Pin it There's something wonderfully silly about the first time you wrap prosciutto around string cheese and realize you're basically creating edible jewelry. I was making pizza for friends on a lazy Saturday afternoon, and instead of just laying out the usual toppings, I started playing with the cheese and cured meat scraps in front of me. The result was this braided, rope-like creation that looked fancier than it had any right to be, and when I arranged it around the pizza border, everyone laughed and then immediately asked if they could eat it. That's when I knew I'd stumbled onto something good.
I brought a batch to a dinner party once, and my friend Elena grabbed one before I'd even finished plating everything else. She bit into it, got that stretched cheese pull, and just closed her eyes like she'd discovered something she didn't know she needed. The table went quiet for a second, then everyone reached for one. Simple things have a way of surprising people when they're done with a little playfulness.
Ingredients
- String cheese (8 sticks): Part-skim mozzarella works best because it has just enough texture to stay firm while wrapping, yet still melts beautifully if you decide to bake it.
- Prosciutto (8 slices): The thinly sliced kind wraps cleanly around the cheese without bunching up, and its delicate saltiness keeps the whole thing from being too heavy.
Instructions
- Wrap each cheese stick:
- Lay a prosciutto slice flat and place the string cheese at one end, then roll it up like you're tucking the cheese into bed. The prosciutto should cling to itself just enough that you don't need anything to hold it.
- Begin your braid:
- Take two wrapped sticks and start twisting them around each other gently from one end, moving down like you're making a loose rope. Go slow here—the prosciutto tears easily but forgiving itself is part of the charm.
- Complete the braiding:
- Keep pairing and braiding until all your wrapped sticks are transformed into beautiful twisted ropes. If you want something thicker and more dramatic, try braiding three sticks together for an even showier result.
- Decide your finish:
- Arrange the ropes around a pizza or flatbread before baking, or serve them as they are with dipping sauces. If baking, keep an eye on them for about 8–10 minutes at 375°F until the prosciutto edges turn golden and the cheese starts to weep out.
Pin it The best moment with this recipe came when my six-year-old nephew saw one and called it a cheese sword. We spent the next ten minutes having an elaborate battle on his plate before he finally ate it, laughing the whole time. Food that makes people smile before they even taste it is doing its job.
The Baking Question
You don't have to bake these, which is what makes them so handy. Fresh from your hands, they're chewy and salty with a nice textural contrast. But if you slide them into a warm oven for just under ten minutes, the prosciutto gets this delicate crispness at the edges while the cheese melts into creamy pools, and suddenly you have something that feels almost fancy enough for a proper appetizer spread.
Variations That Work
Prosciutto is the classic choice, but I've played around with speck for a deeper, smokier flavor, and jamón serrano for something a little different. Fresh herbs tucked inside before wrapping—a tiny basil leaf or some fresh thyme—add another layer of interest without complicating the process. The beauty of this recipe is how flexible it is, so don't be afraid to experiment.
Serving and Pairing
These work equally well as a standalone snack, a pizza border that actually tastes amazing, or a casual appetizer at a gathering. Serve them with marinara for that classic flavor pairing, pesto if you want something a little brighter, or even honey mustard for something unexpectedly delicious.
- They're best eaten while they still have a bit of warmth if you've baked them, but honestly, they're good at any temperature.
- Make them ahead of time and store them in the fridge for a few hours—they hold up well and come back to life at room temperature.
- This is one of those recipes that scales up beautifully if you're feeding a crowd, because the more you make, the less work each individual one feels like.
Pin it This recipe has a way of becoming a signature move once you master it, the kind of thing people ask you to bring to gatherings. It's proof that sometimes the best kitchen discoveries come from just playing around with what's in front of you.
Recipe Questions & Answers
- → Can I bake the braided ropes?
Yes, baking at 375°F for 8–10 minutes crisps the prosciutto and melts the cheese slightly, enhancing texture.
- → What cheeses can I use besides string cheese?
While string mozzarella is preferred, similar part-skim mozzarella sticks work well for easy rolling and melting.
- → Are there meat substitutes for prosciutto?
Speck or jamón serrano are excellent alternatives offering similar flavor and texture.
- → How do I braid the prosciutto-wrapped cheese sticks?
Wrap each cheese stick with prosciutto then gently braid pairs or trios starting at one end, twisting carefully to avoid tearing.
- → What sauces pair well with the braided ropes?
Marinara, pesto, or honey mustard dipping sauces complement the savory flavors perfectly.