Prosciutto Wrapped Mozzarella Bites Recipe

I put together Prosciutto Wrapped Mozzarella Bites with just four ingredients in about 15 minutes, and the recipe includes a surprising little trick you won’t expect.

I love serving Prosciutto Wrapped Mozzarella Bites when friends drop by, because they look fancy but take almost no thought. I wrap fresh mozzarella balls in thinly sliced prosciutto and watch people argue over who gets the last one, it’s embarrassing and kind of satisfying.

These feel like the perfect Finger Foods For Parties Appetizers—small, sharable, and guilty-pleasure worthy. They’re quick enough for last-minute plans, yet they always spark compliments, questions and that little “who made these” moment.

If you want something that disappears off the platter before you sit down, this is it.

Ingredients

Think of these as tiny flavor bombs.

Each part pulls its weight, giving protein, salt, herb freshness or sweet tang, so you dont need much else.

Great for parties or a quick snack, people always go back for more.

• Fresh mozzarella balls: creamy, mild, good protein and calcium, soft texture, slightly salty.
• Prosciutto: thin cured ham adding savory, salty richness, low in carbs, high in flavor.
• Fresh basil: bright, aromatic herb with vitamin K, adds peppery, slightly sweet freshness.
• Balsamic glaze: concentrated sweet and tangy, adds caramelized acidity, pairs well with creamy cheeses.

Ingredient Quantities

• about 12 oz (340 g) fresh mozzarella balls (bocconcini or ciliegine), drained
• 6 to 8 oz (170 to 225 g) thinly sliced prosciutto
• about 24 fresh basil leaves
• 1/4 cup (60 ml) balsamic glaze

How to Make this

1. Drain the mozzarella balls well, then pat them dry with paper towels so they dont make the prosciutto soggy.

2. Lay out the prosciutto slices and, if they’re too wide for one ball, tear each slice into 2 long strips lengthwise so each piece can wrap a ball snugly.

3. Place one basil leaf on top of a mozzarella ball, or fold a larger leaf in half if it wont sit flat.

4. Wrap a strip of prosciutto around the mozzarella and basil, tucking the ends under and placing the seam side down so they stay closed.

5. If a piece feels loose, secure with a toothpick pushed in just enough to hold, or pinch the seam firmly with your fingers.

6. Arrange the wrapped bites on a serving platter, seam side down, spacing them so they dont stick to each other.

7. Let them sit at room temp 5 to 10 minutes before serving so the prosciutto loosens up and the flavors open, but dont leave out longer than 30 minutes.

8. Just before serving, drizzle the 1/4 cup balsamic glaze over the bites or make small zigzags across the platter, dont douse them or it’ll overpower the saltiness.

9. Make ahead tip: you can assemble up to 3 hours ahead and keep covered in the fridge, but wait to drizzle the glaze until right before serving and bring them back toward room temp for best flavor.

Equipment Needed

1. Colander or fine strainer for draining the mozzarella
2. Paper towels or a clean kitchen towel to pat the balls dry, dont make them soggy
3. Cutting board for laying out prosciutto and arranging basil leaves
4. Sharp knife or kitchen shears to slice or tear prosciutto if slices are too wide
5. Small bowl and spoon or a squeeze bottle for the balsamic glaze
6. Toothpicks to secure any loose wraps or just pinch the seam with your fingers
7. Serving platter to arrange the bites seam side down
8. Tongs or clean hands for placing them on the platter

FAQ

Prosciutto Wrapped Mozzarella Bites Recipe Substitutions and Variations

• Fresh mozzarella balls: burrata (split into small spoonable bits), smoked scamorza or smoked mozzarella for a stronger flavor, halloumi (grill or sear first so it won’t fall apart)
• Prosciutto: Jamon Serrano or Jamon Iberico (Spanish cured hams), speck or coppa for a smokier, more savory note, thinly sliced turkey prosciutto or deli-style roasted turkey for a pork-free option
• Fresh basil leaves: baby arugula for a peppery bite, fresh mint for a bright twist, microgreens or baby spinach if you want something milder
• Balsamic glaze: good aged balsamic, quick homemade reduction of regular balsamic vinegar, fig or date syrup thinned with a splash of vinegar, or honey/maple syrup mixed with a squeeze of lemon for balance

Pro Tips

1. Pat the mozzarella really dry, then press it a bit between towels or even spin it in a salad spinner to shake off extra water, because wet cheese makes the prosciutto go soggy fast and nobody wants that.

2. Use kitchen shears to cut the prosciutto into even strips, they look cleaner than ripping with your hands, and warming a slice in your palms for a few seconds makes it super pliable so it wraps snug around the ball.

3. Rub a basil leaf between your fingers to bruise it and wake up the aroma, but dont shred it or it will wilt; tuck the leaf so it wont flop out and the flavor stays right next to the cheese.

4. Assemble ahead if you want but keep covered and cold, bring them back to room temp 10 minutes before serving. Put the glaze in a squeeze bottle or a zip bag with a tiny corner snipped for controlled drizzle, and finish with a light crack of black pepper or a hint of lemon zest for brightness.