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Prosciutto Wrapped Mozzarella Bites

Delicious Prosciutto Wrapped Mozzarella Bites You'll Love

Prosciutto Wrapped Mozzarella Bites are a crowd-pleasing appetizer with crispy prosciutto and gooey mozzarella, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 bites
Course: Appetizers
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bites
  • 8 slices Prosciutto Adds a salty, savory flavor
  • 16 ounces Mozzarella Balls Creamy and mild; can substitute with bocconcini or burrata
  • 2 tablespoons Olive Oil Extra virgin is best
  • 1 teaspoon Dried Oregano Can swap with fresh oregano
  • 1 teaspoon Garlic Powder Or use fresh minced garlic sparingly
  • 1/4 teaspoon Black Pepper Adjust to your taste
  • 1/4 cup Fresh Basil Optional, for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Skillet
  • Pastry brush

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Lay out prosciutto slices flat on a plate without overlapping.
  3. Drain any excess liquid from the mozzarella balls and cut larger balls in half.
  4. Place a mozzarella ball at the center of each prosciutto slice and wrap it snugly.
  5. In a skillet, heat olive oil and stir in oregano, garlic powder, and black pepper.
  6. Brush each wrapped mozzarella bite with the seasoned olive oil mixture.
  7. Arrange the bites on the prepared baking sheet.
  8. Bake for 10-12 minutes until prosciutto is golden brown and crispy.
  9. Cool for a minute, garnish with fresh basil if desired, and serve warm.

Nutrition

Serving: 2bitesCalories: 250kcalCarbohydrates: 2gProtein: 14gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 140mgVitamin A: 500IUCalcium: 200mgIron: 1mg

Notes

These bites are best enjoyed fresh. Store leftovers in an airtight container in the fridge for 2-3 days, reheating in the oven for best results.

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