Prosciutto Bombs
These little bites are the kind of appetizer that disappear almost instantly. The first time I had them was at my best friend’s bridal shower, and the tray was empty before anyone even had the chance to go back for seconds. The secret? Surprisingly simple: salty, crispy prosciutto wrapped around soft, melty mozzarella. They bake into golden, glossy bites that look elegant but take less than 20 minutes to prepare.
Serve them hot, straight from a foil-lined tray, with toothpicks on the side for easy grabbing. They’re perfect as part of a snack board alongside olives, cherry tomatoes, sliced cucumbers, and a bowl of pesto or marinara for dipping. For drinks, something bubbly works beautifully—sparkling water, prosecco, or even a light beer. If you want to turn them into a light meal, pair them with a fresh green salad or roasted vegetables to balance their richness.
Prosciutto Bombs (2 Ingredients, Low Carb)
Ingredients
- Prosciutto: 8–12 slices (4–6 oz), cut into halves or thirds
- Fresh mozzarella balls: 18–24 (bocconcini or ciliegine), drained and thoroughly dried
Directions
1. Preheat the Oven
Preheat to 400°F (200°C). Line a baking sheet with foil. If the prosciutto is very lean, lightly oil the surface to prevent sticking.
2. Prepare the Mozzarella
Pat the mozzarella balls completely dry with paper towels. This helps prevent excess moisture and keeps them from melting too quickly.
3. Wrap
Cut the prosciutto into strips. Place a mozzarella ball at one end of each strip and roll it up snugly, tucking the ends underneath. Arrange them seam-side down on the baking sheet.
4. Bake
Bake for 10–14 minutes, until the prosciutto is crisp and deeply golden, and the mozzarella is soft and melty inside. Keep a close eye on them toward the end to avoid overcooking.
5. Rest and Serve
Let them cool for 2–3 minutes so the cheese can firm up slightly. Serve warm, either straight from the tray or transferred to a platter.
Enjoy every bite while they’re hot—they won’t last long!
