Prosciutto Wrapped Mozzarella Recipe
Make Prosciutto Wrapped Mozzarella Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Prosciutto Wrapped Mozzarella
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main
Finishing & Serving
Optional for serving
Method
Assembly
Prepare ingredients
Drain the fresh mozzarella well on paper towels for 5–10 minutes to remove excess moisture. If using larger bocconcini, pat each ball dry. Lay out prosciutto slices on a clean cutting board; if slices are very wide, cut each slice in half lengthwise to create 12 manageable strips.
Wrap mozzarella
Place one basil leaf on top of each mozzarella ball. Lay a prosciutto slice flat, then place the mozzarella + basil at one short edge and roll the prosciutto around it so the seam is on the bottom. Repeat for all pieces so you have 12 wrapped bites. Ensure the seam is tucked underneath to help them hold shape.
Arrange and season
Arrange the prosciutto-wrapped mozzarella seam-side down on a serving platter. Drizzle the extra-virgin olive oil evenly over the wrapped bites. Lightly sprinkle flaky sea salt over the platter if desired, then grind the freshly ground black pepper over each piece.
Finish & Serve
Drizzle the balsamic glaze sparingly over the wrapped mozzarella (about 1/2 teaspoon per piece) or serve the glaze on the side for guests to add. If using crostini or breadsticks, place them alongside. Serve immediately at room temperature so the mozzarella is slightly softened and the prosciutto is tender. Optionally serve with mixed salad greens dressed lightly with olive oil and lemon alongside.
Storage note: If making ahead, wrap each piece individually in plastic wrap and refrigerate up to 4 hours. Remove from fridge 20–30 minutes before serving to come to room temperature and drizzle with oil and glaze just before serving.