These low carb 3-ingredient mozzarella prosciutto bites are the kind of salty, crispy appetizer that disappears the minute they hit the table. My neighbor started bringing them to our summer cookouts a few years ago, and now they’re a standing request for every backyard get-together. They’re wonderfully simple: just gooey melted mozzarella wrapped in thin prosciutto and baked until the edges turn golden brown and a little charred. They’re easy enough for a busy weeknight, but special enough to share with friends on the patio.
Serve these bites hot off the pan on a simple white plate or platter so the golden, crispy prosciutto really stands out. They’re great alongside a big green salad, sliced fresh veggies, or a bowl of olives for a light, low-carb spread. For dipping, set out a small bowl of warm marinara or a tangy pesto for the kids and ranch lovers in your life. They also pair nicely with sparkling water with lemon or a chilled glass of white wine for the grown-ups at summer cookouts.
Low Carb Mozzarella Prosciutto BitesServings: 18 bites (about 6 servings as an appetizer)
Ingredients
8 ounces low-moisture mozzarella cheese, cut into 18 small cubes (about 3/4-inch each)
9 thin slices prosciutto, each slice cut in half lengthwise (18 strips total)
1 tablespoon olive oil (for brushing or drizzling)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup and to help keep the bites from sticking.
Pat the mozzarella cubes dry with a paper towel. This helps them melt neatly instead of oozing out too quickly while they bake.
Lay the prosciutto strips out on a cutting board. Place one mozzarella cube near one end of a strip, then roll the prosciutto tightly around the cheese, tucking the ends under so the cube is fully wrapped. Repeat with remaining cheese and prosciutto strips.
Arrange the wrapped bites seam-side down on the prepared baking sheet, leaving a little space between each so the edges can crisp up nicely.
Brush or lightly drizzle the tops and sides of the bites with olive oil. This helps the prosciutto get extra golden and crispy in the oven.
Bake for 10–14 minutes, until the prosciutto is deep golden, the edges look slightly charred, and you can see the mozzarella just starting to soften and melt inside. Keep an eye on them during the last few minutes so they don’t burn.
Let the bites rest on the baking sheet for about 3 minutes to firm up slightly; this keeps the cheese from running when you pick them up. Transfer to a serving plate and enjoy while warm and crispy.
Variations & Tips
For a milder flavor, you can swap half of the prosciutto for very thinly sliced deli ham, though it won’t get quite as crispy. If your family likes a little extra flavor, tuck a small basil leaf or a pinch of Italian seasoning against the mozzarella before wrapping it in prosciutto (this technically adds another ingredient, but it’s a fun twist for more adventurous eaters). For kids who prefer less salt, use slightly thicker mozzarella cubes and wrap them a bit more loosely so there’s a bit less prosciutto per bite. You can also cut the mozzarella into smaller pieces for mini bites that are easier for little hands. If you don’t have parchment, use a lightly greased baking sheet, but watch closely so the prosciutto doesn’t stick or burn. Food safety tips: Keep the mozzarella refrigerated until you’re ready to assemble, and don’t leave the finished bites at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a cookout). Use clean hands or tongs for assembling and serving, and store any leftovers in a covered container in the refrigerator for up to 3 days. Reheat leftovers in a hot oven or air fryer for a few minutes to re-crisp the prosciutto rather than microwaving, which can make them rubbery.
