Save I discovered these little braided treasures while experimenting with leftover prosciutto and string cheese on a lazy Sunday afternoon, trying to figure out what to do with odds and ends in my fridge. The moment I twisted those two wrapped sticks together, something clicked—it felt like I was creating something special with the simplest ingredients. My partner walked in halfway through, curious about the peculiar braiding happening on the counter, and by the time I explained the concept, they were already asking when we could make them again.
The first time I made these for a dinner party, I braided them an hour early and kept them in the fridge, slightly panicked they'd fall apart during baking. Instead, the cold made them hold their shape perfectly, and watching my guests realize they were eating braided cheese and prosciutto—not some fancy bakery creation—was pure joy. One friend immediately started planning how to make them as a pizza border for her next gathering.
Ingredients
- String cheese (8 sticks, mozzarella or similar): Use part-skim for a slightly firmer texture that holds up better during braiding; whole milk works too but may be a touch softer.
- Prosciutto (8 slices, thinly sliced): The thin slicing is your friend—it wraps easily and crisps beautifully when baked without becoming brittle.
Instructions
- Wrap and Roll:
- Lay each prosciutto slice flat and place a string cheese stick at one end, then roll tightly from end to end. The prosciutto will stick to itself just enough to hold, and you'll notice the cheese stays tucked inside—that's exactly what you want.
- Begin the Braid:
- Take two wrapped sticks and lay them parallel, then gently twist one over the other in a relaxed figure-eight pattern, starting from one end. Move slowly to avoid tearing the delicate prosciutto, and don't pull too tight or the cheese will squeeze out the sides.
- Continue the Pattern:
- Keep braiding each pair of wrapped sticks all the way to the end, pausing occasionally to admire how the prosciutto spirals around the cheese like a beautiful rope.
- Make It Thicker (Optional):
- For a chunkier, more statement-making knot, braid three wrapped sticks together instead of two—it takes a bit more finesse but creates a stunning presentation.
- Serve or Bake:
- Arrange the braided ropes around the edge of your pizza or flatbread right before baking, or place them on a sheet and bake at 375°F for 8–10 minutes until the prosciutto is lightly crispy and the cheese just begins to melt.
Save I'll never forget my nephew's reaction when he took his first bite at a family gathering—he was absolutely convinced I'd bought them from some fancy Italian import shop. That moment reminded me that the best recipes aren't about complicated techniques; they're about creating something that tastes like you spent hours on it when really, you just got creative with what was already in your pantry.
The Dipping Sauce Pairing
The real magic happens when you pair these braided ropes with the right sauce, and I've learned that the choice depends entirely on your mood and the occasion. Marinara gives them a classic Italian vibe, pesto adds an herby sophistication, and honey mustard—which I discovered somewhat by accident—brings a sweet-savory punch that people absolutely cannot stop talking about. The prosciutto already brings salt and richness, so you want something bright or tangy to cut through it, not another heavy sauce.
Using Them as Pizza Crust Border
I've started making these specifically to braid around the edge of homemade pizzas right before they go into the oven, and it's become my signature move at dinner parties. The braided rope acts like an edible frame, and as it bakes alongside the pizza, it turns into a crispy, cheese-laden crust that people fight over once the pizza comes out. The slight char on the prosciutto contrasts beautifully with the soft, melty cheese inside, creating this textural moment that elevates the entire eating experience.
- Place the braided ropes at the very edge of your pizza dough, starting the bake at the same time so everything finishes together.
- If your pizza takes longer to cook than 10 minutes, add the braids in the last 8–10 minutes to prevent over-crisping.
- Left over braids can be reheated gently in a low oven or even enjoyed cold, though warm and melty is always the better choice.
Variations and Substitutions
Once you master the basic prosciutto and string cheese version, the door opens to so many delicious variations that still feel fresh and exciting. Speck brings a smokier, slightly more complex flavor than prosciutto, while jamón serrano offers a sharper, more mineral-forward taste that pairs wonderfully with aged cheeses. I've even experimented with mixing two different cured meats in a single braid, which creates an interesting flavor interplay that keeps each bite interesting.
Save These nautical knots have become my secret weapon for entertaining, and they remind me that sometimes the most memorable dishes come from the simplest ingredients and a willingness to play around. Every time I make them, I feel a little bit of that Sunday afternoon joy all over again.
Kitchen Questions
- → What types of cheese work best for braiding?
String cheese, preferably mozzarella or similar part-skim varieties, holds its shape well and melts slightly when baked, making it ideal for braiding.
- → Can other cured meats replace prosciutto?
Yes, alternatives like speck or jamón serrano can be used to create different flavor profiles while maintaining the intended texture.
- → Is baking necessary for this appetizer?
Baking is optional. It crisps the prosciutto and softens the cheese, but the braided ropes are delicious when served cold or at room temperature.
- → What dipping sauces complement the braided ropes?
Marinara, pesto, and honey mustard sauces pair wonderfully, enhancing the savory and slightly salty flavors.
- → How long does preparation take?
Rolling and braiding the ingredients typically takes about 15 minutes, making it a quick and easy option for gatherings.