These little bites are the kind of appetizer that vanish in minutes. My best friend first served them at her bridal shower, and the tray was wiped clean before anyone could ask for seconds. The secret is almost laughably simple: salty, crispy prosciutto wrapped around nuggets of melty mozzarella. They bake into glossy, golden bites that look fancy but take less than 20 minutes to make.
Serve them hot, straight from the foil‑lined tray, with toothpicks nearby for easy grabbing. They’re perfect on a snack board with olives, cherry tomatoes, cucumbers, and a bowl of pesto or marinara for dipping. For drinks, pair with something bubbly—sparkling water, prosecco, or a light beer. To turn them into a light meal, add a big green salad or roasted vegetables to balance the richness.
Prosciutto Bombs (2 Ingredients, Low Carb)
Ingredients
Ingredient Amount Notes
Prosciutto 8–12 slices (4–6 oz) Cut into halves or thirds
Fresh mozzarella balls 18–24 Bocconcini or ciliegine, drained and dried
Directions
Preheat Oven
Heat to 400°F (200°C). Line a baking sheet with foil. Lightly oil if prosciutto is very lean.
Prep Mozzarella
Pat cheese balls very dry with paper towels to prevent excess melting.
Wrap
Slice prosciutto into strips. Place a mozzarella ball at the end of each strip and roll snugly, tucking ends under. Arrange seam‑side down on sheet.
Bake
Bake 10–14 minutes until prosciutto is deep golden and crisp, and mozzarella is soft inside. Watch closely near the end.
Rest & Serve
Let cool 2–3 minutes so cheese firms slightly. Transfer to platter or serve straight from tray. Enjoy warm