Save I discovered this little creation by accident one afternoon when my roommate challenged me to use up some prosciutto and string cheese before they went bad. We started wrapping and braiding just to see what would happen, and within minutes we had these gorgeous, chewy ropes that looked like something from a fancy charcuterie board. The best part? They required zero cooking skills and somehow managed to impress everyone at the dinner party that weekend.
I'll never forget bringing these to a potluck where someone had made seven different dips. Everyone gravitated straight to the braided ropes, breaking them apart and dipping them in marinara like it was the most natural thing in the world. By the end of the night, there were just a few crumbs left and someone asking if I could make them again for next month's gathering.
Ingredients
- String cheese: Eight sticks of mozzarella or similar work best, and part-skim gives you that satisfying stretch without being heavy.
- Prosciutto: Eight thinly sliced pieces is your canvas here, and the better quality you can find, the more elegantly it wraps and braids without tearing.
Instructions
- Lay out and wrap:
- Flatten a slice of prosciutto on your work surface and nestle a string cheese stick at one end, then roll it up snugly so the meat clings to the cheese. The warmth of your hands helps here, making the prosciutto pliable enough to grip without slipping.
- Start the braid:
- Take two wrapped sticks and begin twisting them around each other gently, starting from one end and working slowly down the length. Go slow enough that the prosciutto doesn't tear, but tight enough that the whole thing holds together as one unified rope.
- Build your ropes:
- Keep braiding pairs until you've used up all your wrapped sticks, or experiment with three sticks at a time if you want thicker, chunkier ropes. The three-stick version is a bit trickier but looks absolutely show-stopping on a pizza.
- Deploy or bake:
- Arrange them around the edge of a pizza before it goes in the oven, drape them across a flatbread, or lay them on a plate with dipping sauces if you're serving them standalone. If baking alone, a quick 375°F stint for eight to ten minutes crisps the prosciutto while the cheese softens just enough.
Save There's something oddly satisfying about creating something beautiful and delicious with just your hands and two simple ingredients. It reminded me that sometimes the best kitchen moments aren't about following complicated recipes but about playing with what you have.
The Secret to a Perfect Braid
The key is understanding that prosciutto is delicate but forgiving. It stretches without snapping if you work gently and let the cheese guide the structure. I learned this after my first attempt where I tugged too hard and ended up with little cheese nuggets instead of braids, but even those tasted delicious served on a board with olives and grapes.
When to Bake vs. Serve Raw
Raw, these ropes are tender and slightly chewy, perfect for eating alone or with dips where you want that contrast with cool, creamy sauces. Baked, the prosciutto crisps up and the cheese gets a little melty and indulgent, which is what you want if they're decorating the edge of a pizza or flatbread. I've found that most people prefer them baked, but there's something undeniably elegant about serving them raw at a charcuterie board.
Pairing and Serving Ideas
These braids are surprisingly versatile little things. Marinara is the obvious choice, but pesto adds an herbaceous brightness that plays beautifully against the salty meat, and honey mustard brings a subtle sweetness that makes them almost addictive. Try them alongside fresh mozzarella balls, roasted red peppers, and good bread for a simple but thoughtful board that looks like you planned it all morning.
- Marinara, pesto, or honey mustard are your go-to dips, but don't be afraid to experiment.
- They're at their best served within an hour or two of assembly, though they'll keep fine in the fridge for a day.
- Bake them on the same sheet as your pizza for easy cleanup and perfectly timed appetizers.
Save This recipe proved to me that sometimes the simplest ideas make the biggest impression. It's become my reliable go-to when I need something that looks fancy but demands almost nothing from me except a little patience and good ingredients.
Questions & Answers
- → How do I braid the prosciutto and cheese sticks?
Wrap each string cheese with prosciutto, then gently braid pairs or triplets by twisting carefully to avoid tearing the meat, creating a sturdy rope.
- → Can I bake the braided ropes for a crispier texture?
Yes, bake at 375°F (190°C) for 8–10 minutes until prosciutto crisps and cheese begins melting for added crunch.
- → What are some good dipping sauces to serve with this dish?
Marinara, pesto, or honey mustard sauces complement the savory flavors nicely and enhance the snack’s taste.
- → Can I substitute prosciutto with other cured meats?
Absolutely. Speck or jamón serrano are excellent alternatives that will deliver similar savory notes.
- → Is this suitable for gluten-free and low-carb diets?
Yes, this is naturally gluten-free and low-carb, relying on cheese and cured meats without added carbohydrates.