Save I discovered the magic of braided cheese and prosciutto by accident one weekend, fumbling through appetizer ideas while my partner chopped vegetables in the background. We had a pizza night planned, and instead of the usual toppings scattered on dough, I wondered what would happen if I twisted these simple ingredients together—and suddenly, we had something that looked like edible art. That first batch of Nautical Knots became the unexpected star of the evening, more memorable than anything that went inside the oven.
I remember bringing these to a casual dinner party where everyone was standing around the kitchen counter instead of sitting properly at the table, which somehow felt right. Someone picked up one of the braided ropes and took a bite, and their surprised laugh said everything—they expected something simple and got something elegant instead. That moment taught me that the best appetizers aren't about complexity; they're about creating a little moment of delight when someone wasn't expecting it.
Ingredients
- String cheese (mozzarella or similar): Part-skim versions work best because they have just enough structure to hold their shape while braiding, and they melt beautifully without becoming too greasy.
- Prosciutto: Thinly sliced is essential—thick-cut prosciutto won't wrap elegantly and can overpower the delicate cheese. Ask your deli counter to slice it paper-thin if you can.
Instructions
- Roll your cheese into prosciutto coats:
- Lay each prosciutto slice flat and place a cheese stick at one end, then roll it up like you're tucking the cheese into bed. The cheese should be snug but not strangled—you want it secure enough to stay put while you work.
- Braid with intention and gentleness:
- Take two wrapped sticks and begin twisting them around each other, going slow so the prosciutto doesn't tear. You'll feel when it's right—a gentle, even spiral that holds together naturally.
- Build your ropes to the thickness you want:
- Two sticks create a delicate braid; three sticks give you something more substantial and dramatic. Either way works beautifully depending on your mood and your crowd.
- Deploy them with purpose:
- Arrange the braided ropes around the edge of your pizza dough before it goes in the oven, or serve them cold with dipping sauces as a standalone snack.
Save What struck me most about making these was realizing they're more than just appetizers—they're edible proof that two simple, good ingredients don't need fussing or fancy techniques to become something worth talking about. Every time someone bites into one and their face lights up, I'm reminded why I love cooking.
When to Bake Them Golden
If you want the prosciutto crispy and the cheese slightly melted, slip your braided ropes onto a baking sheet and into a 375°F oven for eight to ten minutes. The kitchen will smell incredible—that salty, savory, slightly caramelized aroma that makes everyone pause and ask what you're making. You'll know they're done when the prosciutto edges curl just slightly and the cheese starts weeping just a little bit through the wrapping.
Playing with Other Cured Meats
Prosciutto is the classic choice, but once you understand the basic technique, you can experiment with speck for a smokier depth or jamón serrano for something more assertive. I tried guanciale once and the richness was almost too much, but in the best possible way—it transformed the knots from a light appetizer into something more substantial and showstopping. The beautiful thing about this recipe is that it's a framework, not a rulebook.
Dipping Sauces and Service
These braids are friendly enough to pair with almost anything, but I've found that the right sauce elevates them from snack to experience. Marinara is the obvious choice if you're going the pizza route, but pesto adds brightness, and a good honey mustard brings out the sweetness hiding in both the cheese and the meat. Serve them at room temperature if they're cold, or warm from the oven if you baked them, and watch them disappear.
- Marinara works best when slightly warm and lets the simplicity of the braid shine through.
- Pesto transforms them into something more herbaceous and Mediterranean, especially if you drizzle a little on top instead of just serving it for dipping.
- A honey mustard cuts through the richness and adds an unexpected sweet-savory moment that surprises every single person.
Save The Nautical Knot taught me that sometimes the most impressive things come from working with what you have and trusting your hands to figure out the rest. Make them, serve them, and let them be the quiet hero of your table.
Recipe FAQs
- → What type of cheese works best for the braid?
String cheese sticks, preferably part-skim mozzarella, hold their shape well and offer a mild flavor that complements prosciutto.
- → Can I use other cured meats instead of prosciutto?
Yes, options like speck or jamón serrano can be substituted for a similar savory taste and texture.
- → Is baking required for this preparation?
Baking is optional but recommended for a crispier texture and melted cheese contrast; bake at 375°F for 8–10 minutes.
- → How should the braided ropes be served?
They can be arranged as a decorative pizza crust, flatbread topping, or served on their own with dipping sauces.
- → Are there any common allergens in this dish?
It contains dairy from cheese and pork products from prosciutto, so individuals with these allergies should avoid it.