Pin I discovered this little trick at a dinner party where someone handed me a crispy, golden braid of prosciutto and cheese that looked like it belonged in a fancy restaurant kitchen, not a casual gathering. It was so simple—just two humble ingredients twisted together—yet everyone gravitated toward the platter asking what it was. That night, I realized the best appetizers aren't always complicated; sometimes they're just about taking something familiar and presenting it with a bit of playfulness and care.
My friend Sarah brought these to a potluck last spring, and I watched three separate people ask her for the recipe thinking she'd spent hours in her kitchen. When she casually explained it was just braided cheese and ham, everyone's faces lit up with that "why didn't I think of that?" expression. It became her signature move at parties—always reliable, always a conversation starter, and somehow always the first thing to disappear from the plate.
Ingredients
- String cheese sticks (8 total, mozzarella or part-skim preferred): Use part-skim if you want them to hold their shape better while braiding; whole milk cheese can be a bit slippery and tear more easily.
- Prosciutto slices (8 thin slices): The delicate, paper-thin slices are essential because thick-cut prosciutto won't wrap tightly around the cheese and will come loose during braiding.
Instructions
- Wrap each cheese stick snugly:
- Lay a slice of prosciutto flat and place the cheese stick at one end, then roll it up nice and tight. If your prosciutto tears slightly, don't worry—the cheese stays wrapped when you braid it together later.
- Begin the braid gently:
- Take two wrapped sticks and position them so you can see both the cheese and prosciutto clearly. Start twisting them around each other slowly, almost like you're making a rope—the key is patience because rushed braiding leads to torn prosciutto.
- Keep the tension steady:
- As you continue braiding, imagine you're working with something delicate; gentle hands make all the difference between a beautiful knot and a mess of torn cured meat.
- Pair up and braid all your bundles:
- Continue braiding pairs until everything is done. If you want a thicker rope, try braiding three wrapped sticks together for a heartier presentation.
- Arrange and serve:
- You can ring these around a pizza or flatbread before baking, pile them on a board with dipping sauces, or just eat them straight—they're genuinely good however you serve them.
Pin There's something genuinely delightful about watching people realize they can actually make something this impressive at home. A friend once made these for her daughter's school bake sale and labeled them as "homemade," and the parents were shocked when they found out there were literally only two ingredients. It became a moment where everyone understood that cooking isn't always about complexity—sometimes it's about the small, clever ideas that transform everyday things into something memorable.
The Art of Braiding
Braiding feels intimidating until you actually try it, then you realize it's just two things twisting around each other in a rhythm. The first time I did it, I was tense and moved too quickly, which made the prosciutto rip. The second time, I put on music, slowed down, and suddenly my hands understood what they were doing. Now when friends watch me braid these, they see it as easy, but really it's just confidence that comes from doing it wrong once and adjusting.
When to Bake vs. When to Serve Raw
Raw, these are delicate and soft—almost buttery from the cheese and the slight saltiness of the prosciutto. But if you bake them, something magical happens: the cheese gets gooey, the prosciutto crisps up just slightly, and the whole thing becomes warm and indulgent. I've done both for different crowds, and honestly, there's no wrong choice. For a casual snack, I leave them unbaked; for a party or a pizza topper, I slide them into the oven and let them transform.
Variations and Substitutes That Actually Work
Prosciutto is traditional, but speck and jamón serrano are equally stunning if you want to experiment with different flavors—speck brings a slightly smoky edge, while jamón has this delicate nuttiness that's wonderful. I've also seen people use other cured meats like soppressata or even thinly sliced capicola, and they all work beautifully. The pairing philosophy stays the same: any high-quality cured meat wrapped around cheese and braided becomes a show-stopping bite.
- Try marinara for a classic pairing, but pesto or honey mustard add unexpected brightness.
- Serve these warm or at room temperature—they're genuinely good either way.
- If you want to prep ahead, wrap the cheese in prosciutto up to a day in advance and braid just before serving.
Pin This recipe reminds me that sometimes the smallest, simplest ideas are the ones that resonate most deeply with people—a braided rope of cheese and ham can genuinely brighten someone's day. Make these when you want to feel creative without the stress, or when you want to impress someone without spending hours in the kitchen.
Recipe Q&A
- → What type of cheese works best for the braids?
String cheese sticks, preferably mozzarella or similar part-skim varieties, provide the ideal melt and chewiness for braiding.
- → Can I bake the braided ropes?
Yes, baking at 375°F for 8–10 minutes adds a crispy exterior while melting the cheese slightly, enhancing flavor and texture.
- → Are substitutions allowed for prosciutto?
Other cured meats like speck or jamón serrano can be used, offering a similar savory flavor profile.
- → How is the braided rope used on pizzas or flatbreads?
Place the braided ropes around the pizza or flatbread perimeter to create an eye-catching, flavorful crust extension.
- → What dipping sauces complement the braided snacks?
Marinara, pesto, and honey mustard are excellent choices that enhance the savory and salty elements.