Pin It My sister called it ridiculous the first time I suggested wrapping string cheese in prosciutto and braiding them together like some kind of edible rope. But then she bit into one, and the way her eyes lit up made me realize I'd stumbled onto something special—that perfect moment when salty cured meat meets melty, squeaky cheese in a way that feels both playful and undeniably delicious.
I made these for a game night once, arranged them in a spiral on top of a margherita pizza before it went into the oven. Someone asked what they were, and I just smiled and said, "Wait and see." When it came out golden and the cheese was bubbling through the braids, the whole table went quiet for a second. Then someone grabbed a slice and the compliments wouldn't stop.
Ingredients
- String cheese sticks: Part-skim mozzarella works beautifully here because it has just enough fat to get creamy without being greasy, and the texture holds up better when you're twisting it into braids.
- Prosciutto slices: Thin is key—ask the deli counter to slice it paper-thin so it wraps smoothly around the cheese and gets just slightly crispy in the oven.
Instructions
- Prepare your workspace:
- Lay out everything on a clean, dry surface where you have room to work. I like using a wooden cutting board because the prosciutto doesn't slide around as much.
- Wrap each cheese stick:
- Take one slice of prosciutto and place it flat in front of you. Set a string cheese stick at one end and roll it up tightly, letting the prosciutto wrap around like a spiral. The cheese will feel a bit slippery, so go slow and smooth as you wrap.
- Start your first braid:
- Take two wrapped cheese sticks and, holding them at one end, begin twisting them together gently in an over-under motion, the way you'd braid hair. The prosciutto might make little cracking sounds—that's normal and actually a good sign you're working it right.
- Braid in pairs:
- Continue with the remaining wrapped sticks, working in pairs. If you want a thicker, more dramatic rope, braid three wrapped sticks together instead for a more impressive presentation.
- Use or bake:
- You can eat these raw as a chewy snack right away, or bake them at 375°F for 8 to 10 minutes until the prosciutto is just starting to crisp and the cheese inside is soft and a bit melty.
Pin It There's something about feeding people something you made with just your hands and two simple ingredients that feels more genuine than recipes with ten steps and a grocery list. These braided ropes became my go-to when I wanted to show up with something thoughtful but not fussy.
Why These Work as Pizza Borders
The genius of arranging these around the edge of a pizza or flatbread is that they create a natural frame while also giving you something irresistible to reach for first. The prosciutto gets crispy from the oven heat, and the cheese inside stays soft and a little gooey, creating this incredible textural contrast. It's practical design meets pure indulgence.
Different Ways to Serve Them
I've served these as the fancy garnish on a pizza, coiled like a wreath on a charcuterie board, and just piled in a bowl with toothpicks as a cocktail party snack. They work equally well chilled or at room temperature, though I do think they're best when still slightly warm from the oven, when the prosciutto hasn't lost all its crispness yet. You can also prep them hours ahead and bake them right before serving, which makes them perfect for entertaining.
Swaps and Variations
If prosciutto isn't your thing, speck has a smokier flavor that adds a different dimension, and jamón serrano brings a more intense saltiness. Some people have wrapped them in bacon for something richer, or used smoked gouda instead of mozzarella for a deeper, earthier taste. The formula is so simple that there's plenty of room to play around and make it your own.
- Try drizzling finished braids with truffle oil or a good balsamic for a touch of elegance.
- Bake them slightly longer if you like the prosciutto really crispy rather than chewy.
- Make them ahead of time and reheat gently in a 325°F oven for 3 to 4 minutes just before serving.
Pin It These are one of those recipes that proves you don't need complexity to impress people. Sometimes the best things are the simplest ones, done with care and served with a smile.
Recipe FAQs
- → What type of cheese works best for the braid?
Part-skim string cheese or mozzarella sticks are preferred for their pliability and mild flavor that complement the cured meat.
- → Can other meats replace prosciutto?
Yes, cured meats like speck or jamón serrano make excellent alternatives with similar texture and flavor profiles.
- → Is it necessary to bake the braided ropes?
Baking is optional; it crisps the prosciutto and softens the cheese, enhancing texture, but the knot is enjoyable fresh as well.
- → How can the braid be served?
The braided ropes can border pizzas or flatbreads before baking or be served as a standalone savory snack with dipping sauces.
- → What dipping sauces pair well with the braided knot?
Marinara, pesto, or honey mustard sauces complement the savory flavors and add a delightful contrast.