Save I discovered this recipe completely by accident while raiding my refrigerator on a lazy Saturday afternoon. My brother was hosting a last-minute game night, and I had exactly eight string cheese sticks and a package of prosciutto that needed using up. Instead of the usual cheese board, I started braiding them together out of sheer curiosity, and when I pulled the first twisted rope off my cutting board, I couldn't believe how elegant and delicious it looked. Everyone devoured them before the opening kickoff, and now whenever someone asks me to bring "something quick," this playful little knot is my secret weapon.
The first time I made these for a dinner party, I braided them while chatting with my friend at the kitchen counter, barely paying attention to what my hands were doing. When she tasted one and closed her eyes like she was experiencing something profound, I realized this simple trick had somehow transformed two humble ingredients into something memorable. That moment taught me that food doesn't need to be complicated to feel special.
Ingredients
- String cheese sticks (mozzarella, part-skim): Eight sticks give you the perfect amount for two braided ropes or one generous thick knot; part-skim stays a bit firmer as you work with it.
- Prosciutto: Get the good stuff, sliced thin—it wraps around the cheese like a protective blanket and adds that salty depth that makes people ask what's in it.
Instructions
- Wrap the cheese:
- Lay one slice of prosciutto flat on your work surface and place a string cheese stick at one end, then roll it up tightly like you're wrapping a precious gift. The prosciutto should cling to the cheese naturally as you roll, creating a neat little bundle. Repeat with all eight sticks until you've got a lineup of wrapped parcels.
- Begin the braid:
- Take two prosciutto-wrapped sticks and gently twist them together, starting at one end and working toward the other like you're creating a rope. Go slow and be gentle—you're looking for a clean spiral, not a mangled mess.
- Build your nautical knots:
- Continue braiding pairs until you've used up all your wrapped sticks, or if you're feeling fancy, try braiding three sticks together for a thicker, more dramatic rope. Each braid should feel almost meditative, like you're in control of something beautiful and edible.
- Ready to serve:
- Arrange your braided ropes around the edge of a pizza or flatbread before baking, or pile them on a plate with your favorite dipping sauce. If you want them crispy, pop them on a baking sheet at 375°F for 8 to 10 minutes until the prosciutto turns golden and the cheese starts to soften.
Save I made these for a potluck once, and a woman I'd never met before ate three of them and asked if I did catering on the side. That small compliment reminded me that sometimes the most memorable dishes aren't the ones that take all day—they're the ones made with a little playfulness and genuine care. Food tastes better when it's created with joy, not stress.
Variations and Substitutions
If prosciutto isn't your thing, speck brings a smokier flavor that's equally delicious, and jamón serrano adds a nuttier, more complex bite. Fresh mozzarella sticks can replace string cheese if you want something that melts faster, or you could even wrap thin slices of hard cheese like aged cheddar for a completely different texture. The beauty of this recipe is that it's forgiving—it's really just about the braiding technique, and the ingredients are just your canvas.
Serving Ideas and Pairings
Serve these warm or at room temperature with marinara for a classic Italian vibe, pesto if you want something herby and bright, or honey mustard for a touch of sweet-savory contrast. They're perfect alongside roasted vegetables, a fresh salad, or as an unexpected appetizer that steals the show. I've even wrapped them in parchment paper and handed them out at casual gatherings—they disappear faster than you'd expect.
Storage and Make-Ahead Tips
You can braid these up to four hours ahead and keep them in the fridge until you're ready to bake or serve. If you're making them for a pizza or flatbread, assemble everything except the braids, then add them fresh right before baking so the prosciutto stays silky instead of drying out. They're best enjoyed within a few hours, but honestly, they rarely last that long.
- Keep them refrigerated in an airtight container if you somehow have leftovers.
- Room-temperature braids taste just as good as warm ones, which makes them perfect for make-ahead entertaining.
- If you're planning a big party, braid them all ahead of time and arrange them on a parchment-lined tray—it'll save you stress when guests arrive.
Save This recipe taught me that the most impressive dishes often live in the space between simple and surprising, and sometimes the best moments in the kitchen happen when you're improvising. Make these for people you care about.
Recipe FAQs
- → What cheese works best for the braid?
String cheese such as mozzarella or a part-skim variety offers the ideal texture and meltability for braiding.
- → Can I use other cured meats instead of prosciutto?
Yes, alternatives like speck or jamón serrano can be substituted to vary the flavor profile.
- → How do I make the braid thicker?
Braid three wrapped cheese sticks together instead of two for a thicker, more substantial rope.
- → Is baking necessary for this dish?
Baking is optional; it crisps the prosciutto slightly and softens the cheese, enhancing texture and taste.
- → What dips pair well with the braided ropes?
Marinara, pesto, and honey mustard complement the savory flavors beautifully for dipping.