Save The first time I made these was at a dinner party where I wanted to do something unexpected with simple ingredients. I had prosciutto and string cheese in my fridge, and instead of serving them separately, I got the idea to braid them together. Something about the way the salty, delicate meat wrapped around the pale cheese felt both playful and sophisticated—like I'd discovered a secret that was hiding in plain sight.
I remember standing in my kitchen at dusk, light streaming through the window, rolling these things with my hands while my friend sat at the counter with a glass of wine. She kept asking what I was making, and when I explained, she laughed—it sounded so simple it seemed impossible. But when those braided ropes came out of the oven with the edges golden and the cheese just starting to peek through, her expression changed completely.
Ingredients
- String cheese sticks (8 sticks, mozzarella or similar): Part-skim works best because it's less greasy and holds its shape better when braiding. The key is using actual string cheese, not block mozzarella—the texture matters for creating those satisfying pulls.
- Prosciutto (8 slices, thinly sliced): This is where the flavor lives. Thinly sliced prosciutto wraps around the cheese without being overpowering, and when it gets warm, it softens into something almost melting. Look for slices that feel delicate but not falling apart.
Instructions
- Wrap each cheese stick:
- Lay a slice of prosciutto flat and place a string cheese stick at one end, then roll it up tightly, letting the cured meat embrace the cheese like a little package. The tightness matters—loose wraps will slip apart when you braid.
- Start your first braid:
- Take two wrapped sticks and position them side by side, then gently cross them over each other, twisting slowly to avoid tearing the delicate prosciutto. It feels a bit like braiding hair, but with higher stakes.
- Continue braiding in pairs:
- Keep going until all your wrapped sticks are braided into ropes. If you want something thicker and more dramatic, use three wrapped sticks per braid instead of two.
- Arrange and serve:
- Lay them around the edge of a pizza or flatbread before baking, or pile them on a board with dipping sauces for a standalone appetizer.
Save There's something magical about watching people discover that these aren't complicated. Someone will pick one up skeptically, take a bite, and their whole face changes. It becomes this shared moment of delight over something that shouldn't work but absolutely does.
Variations You Can Try
The beauty of this recipe is how adaptable it is. I've swapped prosciutto for speck when I wanted something smokier, and once I tried jamón serrano because it was what I had on hand—both were brilliant. The cured meat is really just a vehicle for flavor and texture, so trust your instincts and use what speaks to you.
When to Make These
These live in that magical space where they work for casual snacking or elegant entertaining. I make them when I want something that feels special without the stress, and they're perfect when guests are arriving soon because there's almost no prep time. They also freeze beautifully before baking, so you can brainstorm them on a lazy afternoon and finish them when company shows up.
Serving and Storage
Fresh from the oven with a little marinara for dipping is the dream, but these are flexible—serve them hot, warm, or at room temperature depending on your mood. They'll keep in the fridge for a few days, though the texture gets a bit chewier the longer they sit.
- Dip them in marinara, pesto, or even honey mustard for a sweet-savory twist.
- If you're adding them to a pizza, arrange them around the perimeter before it goes in the oven so they bake alongside everything else.
- Don't stress about perfection—slightly lopsided braids taste just as good and look more homemade anyway.
Save These little braided ropes remind me that sometimes the best appetizers are the ones nobody saw coming. They're a quiet rebellion against the idea that impressive food has to be complicated.
Recipe FAQs
- → What type of cheese works best for the braid?
String cheese, especially part-skim mozzarella or similar, is ideal due to its shape and melt-friendly texture.
- → Can other cured meats replace prosciutto?
Yes, options like speck or jamón serrano provide similar flavor and texture profiles suitable for braiding.
- → How can I achieve a crispier braided edge?
Baking the braided ropes at 375°F (190°C) for 8–10 minutes crisps the prosciutto while softening the cheese.
- → Is this preparation gluten-free?
Yes, the ingredients used—prosciutto and string cheese—are naturally gluten-free. Just ensure cheese labels confirm no additives.
- → What dipping sauces complement the braided knot?
Marinara, pesto, or honey mustard enhance the flavors and pair well with the savory braid.