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Prosciutto Wrapped Mozzarella Bites

Irresistible Prosciutto Wrapped Mozzarella Bites

Delicious Prosciutto Wrapped Mozzarella Bites that are quick to make and perfect for gatherings.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 bites
Course: Appetizers
Cuisine: Italian
Calories: 210

Ingredients
  

For the Bites
  • 8 slices Prosciutto Can be swapped with thin-cured meats like parma.
  • 16 ounces Mozzarella Balls Halve larger balls for easier wrapping.
  • 2 tablespoons Olive Oil Enhances flavor and helps crisp the prosciutto.
For Seasoning
  • 1 teaspoon Dried Oregano Italian seasoning can also be used.
  • 1 teaspoon Garlic Powder Fresh minced garlic works well but may alter texture.
  • 1 teaspoon Black Pepper Cayenne pepper can be added for extra kick.
For Garnishing (Optional)
  • 1 bunch Fresh Basil Can substitute with fresh parsley or thyme.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Skillet
  • Pastry Brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
  2. Arrange prosciutto slices without overlapping on a clean surface.
  3. Drain and halve mozzarella balls if larger for easier wrapping.
  4. Place a mozzarella ball in the center of a prosciutto slice and wrap tightly.
  5. In a skillet over medium heat, warm olive oil and stir in oregano, garlic powder, and black pepper for 30 seconds.
  6. Brush the seasoned olive oil generously over the wrapped mozzarella bites.
  7. Bake bites in the preheated oven for 10-12 minutes until golden brown and crispy.
  8. Garnish with fresh basil before serving warm.

Nutrition

Serving: 2bitesCalories: 210kcalCarbohydrates: 2gProtein: 14gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 500mgPotassium: 100mgSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

These bites are perfect for entertaining and can be made ahead of time. Use quality ingredients for the best flavors.

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