Save to Pinterest I stumbled onto this idea at a wine bar in Rome, watching someone casually wrap mozzarella in prosciutto while chatting with friends. It was so simple, so elegant, yet I'd never considered combining them that way before. The question hit me immediately: what if you braided them? I spent the next week experimenting in my kitchen, and these little savory ropes became the thing people actually waited for at my dinner parties—not the main course, just these.
My friend Marco watched me braid these for the first time and asked, "Why are you making a rope out of meat?" I didn't have a good answer until he bit into one and went quiet. That silence meant everything. Now whenever he visits, he asks if I'm making my "knots" before he even sits down.
Ingredients
- String cheese sticks: Buy part-skim mozzarella because it melts less aggressively and holds its shape better during braiding; full-fat versions get too soft to work with.
- Prosciutto slices: Ask the deli counter for paper-thin cuts—thicker slices tear when you roll and braid them together.
Instructions
- Wrap each stick with care:
- Lay your prosciutto slice flat, place the string cheese at one end, and roll it up snugly so the cheese is completely covered. The prosciutto should overlap slightly so nothing peeks through when you braid.
- Braid two sticks together:
- Take two wrapped sticks and twist them around each other gently, starting from one end and working toward the other. Think of it like braiding hair—slow and steady so nothing tears.
- Keep the rhythm going:
- Repeat with all your wrapped sticks, working in pairs. If you want thicker ropes, use three sticks at once instead of two.
- Finish or serve:
- Arrange on a pizza crust before baking, use as a flatbread border, or pile them on a board with dipping sauce.
Save to Pinterest I made these for my sister's book club last year, and they disappeared so fast that I didn't even get to taste one. That's when I realized this recipe wasn't just food—it was a conversation starter, a moment where everyone slowed down to enjoy something small and intentional together.
Why This Works as a Crowd Pleaser
There's something about handheld food that changes how people interact with it and with each other. These braided knots sit somewhere between snack and statement piece, elegant enough for a dinner party but casual enough to grab without thinking. They're also naturally low-carb and gluten-free, which means nobody has to ask if they can eat them—they just do.
The Baking Option
I resisted baking these at first, thinking they were better raw and chewy. Then I tried warming them on a pizza one night and everything changed—the prosciutto crisps just slightly while the cheese gets softer, creating this textural contrast that's hard to describe but impossible to forget. You can absolutely serve them cold, but once you go warm, it's hard to go back.
Swaps and Variations
The beauty of this recipe is how forgiving it is with substitutions. I've used speck instead of prosciutto when that's what I had, and once I even tried jamón serrano because someone brought it as a gift. Each cured meat brought its own flavor, but the concept stayed playful and work. Don't overthink it—use what you love.
- Try smoked paprika or red pepper flakes mixed into the cheese before wrapping for an extra layer of flavor.
- Serve these with marinara, pesto, or even a spicy honey mustard depending on your mood.
- Make them ahead and refrigerate—they'll hold for a day and taste just as good when you warm them up.
Save to Pinterest These nautical knots became my thing because they remind me that the best recipes aren't always complicated—sometimes they're just two ingredients treated with attention and a little bit of playfulness. Make them, share them, and watch what happens.
Recipe FAQs
- → How do you prevent the prosciutto from tearing while braiding?
Handle the wrapped sticks gently and braid slowly to avoid breaking the delicate prosciutto layers.
- → Can other cheeses be used instead of string cheese?
Yes, any firm, stick-shaped cheese similar to mozzarella works well for wrapping and braiding.
- → Is baking necessary for this preparation?
Baking is optional; it crisps the prosciutto and softens the cheese but can be enjoyed raw as a snack.
- → What dipping sauces complement this braided snack?
Marinara, pesto, or honey mustard sauces pair beautifully with the savory flavors.
- → Can other cured meats replace prosciutto?
Yes, speck or jamón serrano provide delicious alternatives with similar texture and flavor profiles.