Épingler I discovered the magic of prosciutto and string cheese on a lazy Sunday afternoon when my neighbor Marco stopped by with leftover deli meat. He started playing with a stick of cheese and a slice of prosciutto at my kitchen counter, casually wrapping and braiding them together like he was tying a knot. By the time he finished, he'd created something that looked elegant enough for a dinner party but tasted like pure comfort—salty, stretchy, impossibly simple. That's when I realized this little trick could transform how I serve appetizers forever.
I brought these to a casual wine night last spring, and they disappeared so fast I didn't even get to try one until someone's friend asked for the recipe. We laughed about how they looked like they belonged on a yacht—hence the nautical knot—but honestly, they tasted better than they looked. That night convinced me these belong at every gathering.
Ingredients
- String cheese (8 sticks): Part-skim mozzarella works beautifully because it has enough chew without being too greasy, and the slight tang complements the prosciutto perfectly.
- Prosciutto (8 slices): Buy it thinly sliced from the deli counter if you can—it wraps more elegantly and tastes fresher than pre-packaged versions.
Instructions
- Set your stage:
- Lay a slice of prosciutto flat on a clean work surface, smooth side down. The meat should drape easily without tearing.
- Wrap with intention:
- Place a string cheese stick at one end of the prosciutto and roll it up tightly, keeping the cheese centered so you get equal coverage on all sides. The prosciutto should hug the cheese snugly.
- Braid with confidence:
- Take two prosciutto-wrapped sticks and align them side by side. Starting at one end, gently cross one over the other, then bring the bottom one up and over. Keep the twist loose enough that you don't tear the prosciutto, but tight enough that the braid holds its shape.
- Repeat the magic:
- Continue braiding pairs until all your cheese sticks are transformed into twisted ropes. If you want something thicker and more dramatic, braid three wrapped sticks together instead—it's a showstopper.
- Serve your creation:
- Arrange the braided ropes around the edge of a pizza or flatbread before baking, or let them shine on their own with marinara, pesto, or honey mustard for dipping.
Épingler What started as a kitchen joke became a tradition. Now whenever someone asks what to bring to a potluck, I think of these little braided ropes and remember how food doesn't need to be complicated to be unforgettable.
When to Bake, When to Skip
The choice is entirely yours, and both versions have their moment. Serve them raw and cold if you want that fresh, snappy contrast between the crispy prosciutto and creamy cheese—perfect for grazing. If you're using them as a pizza border or serving at a warmer gathering, a quick 8 to 10 minutes at 375°F (190°C) turns them into something molten and dramatic, with the prosciutto edges crisping up just enough to catch your teeth. I've learned the hard way that even the best intention gets derailed when you forget to set a timer, so put your phone alarm on the counter before you even preheat the oven.
Playing with Flavors
Once you master the basic knot, you can swap the prosciutto for speck if you want something smokier, or jamón serrano if you're craving that Spanish intensity. I've even experimented with different cheese—fresh mozzarella feels decadent, while fontina adds a nutty undertone that surprised me in the best way. The beauty of this recipe is its flexibility; you're not locked into one version.
The Dipping Sauce Moment
This is where the appetizer transforms from good to memorable. Fresh marinara brings brightness, pesto adds an herbal sophistication, and honey mustard creates a sweet-salty tension that makes people pause and ask what they're tasting. I keep a small ramekin of each sauce at parties because I've learned that people are drawn to choice, and it makes the whole spread feel intentional and thoughtful.
- Cold string cheese stays pliable longer than room-temperature cheese, making the wrapping and braiding process smoother.
- Save a corner of your work surface clear of flour or crumbs so the prosciutto doesn't pick up anything unwanted.
- These knots can be assembled hours ahead and stored in the fridge, ready to bake or serve whenever hunger strikes.
Épingler These braided knots remind me why I love cooking—something so small can spark joy and conversation. Make them once, and you'll find yourself reaching for this recipe again and again.
Questions fréquentes sur la recette
- → Quel type de fromage utiliser pour ce plat ?
Le fromage filant tel que la mozzarella en bâtonnets partiellement écrémée est idéal pour obtenir une texture fondante et élastique.
- → Peut-on cuire la préparation ?
Oui, un passage au four à 190°C pendant 8 à 10 minutes rend le prosciutto croustillant tout en faisant fondre légèrement le fromage.
- → Comment réaliser les tresses facilement ?
En enroulant chaque bâtonnet de fromage dans une tranche de prosciutto puis en entrelaçant deux ou trois de ces poignées, en veillant à ne pas déchirer.
- → Quelles variantes de charcuterie sont possibles ?
Le speck ou le jamón serrano peuvent remplacer le prosciutto tout en apportant des saveurs similaires et équilibrées.
- → Avec quelles sauces accompagner ce plat ?
Les sauces marinara, pesto ou moutarde au miel s'accordent parfaitement et apportent une touche de fraîcheur et de contrastes.