These Prosciutto Wrapped Mozzarella Bites have just 4 ingredients and are ready to serve in about 15 minutes! This is a simple and absolutely irresistible party appetizer.
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I’ve learned many important lessons over the decades that I’ve been hosting parties. But, out of everything I’ve learned, my top tip would be to keep it simple.
To help you keep it simple this holiday season, I’m sharing some of my favorite easy appetizers that are perfect for holiday entertaining. I started off with my Baked Brie with Jam and these tasty bites are next!
Prosciutto Wrapped Mozzarella Bites are an assemble and serve recipe with no cooking involved. You can make them in advance, if you’d like. But, they require very little effort and only about 15 minutes to make so they can be assembled just before your guests arrive.
Table of contents
Ingredient Notes
- Prosciutto: Check your store’s deli section for a package of thinly sliced prosciutto.
- Marinated mozzarella balls: These marinated little balls of fresh mozzarella are readily available in the gourmet cheese section of most stores now. They are a great way to add instant flavor to appetizers like my Antipasto Skewers and salads like my Sun-Dried Tomato Pasta Salad.
- Fresh basil: For some fresh, herby flavor.
- Balsamic glaze: I always have a bottle of balsamic glaze in my fridge for drizzling on appetizers, Sheet Pan Roasted Vegetables, Roasted Brussels Sprouts, and more! I go back and forth between Nonna Pia’s Balsamic Glaze (available at Costco) and Trader Joe’s Balsamic Glaze.
How to Make Prosciutto Wrapped Mozzarella Bites
- Cut the prosciutto slices in half lengthwise. Then, drain the mozzarella balls and pat them dry with paper towels.
- Place a halved slice of prosciutto on a cutting board or other work surface, add a basil leaf on one end, and place a mozzarella ball on top of the basil leaf.
- Roll the prosciutto around the basil and mozzarella ball.
- Insert a wooden cocktail pick through the center to hold everything together. Just before serving, drizzle each piece with a little balsamic glaze.
Make-Ahead Tips
If you’d like to get the work done in advance, you can assemble the appetizers several hours in advance. Just assemble them as directed but don’t drizzle them with glaze. Instead, cover the dish tightly with plastic wrap and refrigerate until you’re ready to serve. Balsamic glaze will become watery if it sits too long so drizzle them with the glaze just before serving.
More Easy Appetizer Ideas You’ll Love
Complete your party menu with any of these tried and true recipes.
- Goat Cheese, Fig, and Prosciutto Crostini
- Cheesy Hot Crab Dip
- French Onion Dip From Scratch
- Baked Brie with Jam
- Shrimp Dip
- Antipasto Skewers
- Browse my entire collection of appetizer recipes for more ideas!
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Prosciutto Wrapped Mozzarella Bites
Ingredients
- 4 ounce package sliced prosciutto, sliced in half lengthwise
- 20 marinated mozzarella balls, 12 ounce container
- 20 leaves fresh basil
- Balsamic glaze, as needed (I use Nonna Pia's or Trader Joe's)
Instructions
Prep the Ingredients
- Cut the prosciutto slices in half lengthwise. Drain the mozzarella balls in a colander, pour them out over a double layer of paper towels, and pat them dry.
Assemble
- Place a halved slice of prosciutto on a cutting board or other work surface, add a basil leaf (fold over if large) on one end, and place a mozzarella ball on top of the basil leaf.
- Roll up the prosciutto around the basil and mozzarella ball and insert a wooden cocktail pick through the center to hold everything together.
- Just before serving, drizzle each piece with a little balsamic glaze.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
How do you think it would be if I put a half a cherry tomato or a whole one with the cheese, then wrapped them?
Tomatoes release quite a bit of moisture, which would make the bites slippery and harder to assemble and serve. For best results, I’d stick with the mozzarella and basil as written.
Balsamic vinegar is too watery…the balsamic glaze will stick to the prosciutto better…you can make your own balsamic glaze by taking one cup of balsamic vinegar and 1/4 cup of brown sugar…bring to a boil, reduce heat and simmer for about 20 minutes until the mixture thickens. Let cool and put leftovers in the fridge.
Hi Barbara. The recipe calls for balsamic glaze, not vinegar. To make it super quick and easy, I always have a bottle in my fridge. It’s good on so many things and stays fresh for a good, long time.
Would it work to stick these under the broiler for a few minutes before serving?
Hi Tom. I haven’t tried this but suspect that the cheese would begin to melt. The recipe is intended to be served cold, but if you try it, be sure and let me know how it turns out for you.
Is it ok to use balsamic vinegar instead of a glaze?
It won’t have quite the same effect. Balsamic glaze is thickened and a bit sticky so it will cling to the appetizers much better.
I love this recipe and it’s going to be my “go to” going forward! So simple and quick to make, but the results are delicious! Perfect for company or to take to a get-together.
What’s the difference between balsamic vinegar and balsamic glaze?
Balsamic glaze is a thicker, sweeter version made by reducing balsamic vinegar (sometimes with sugar) into a syrup-like consistency. Most stores carry it now and it’s a great way to add flavor to roasted veggies, meats, and appetizers like this one.