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Close-up of Prosciutto Wrapped Mozzarella bites glistening with herbed olive oil and black pepper on a matte grey ceramic plate.

Prosciutto Wrapped Mozzarella with Herbed Olive Oil

This Prosciutto Wrapped Mozzarella recipe features creamy cheese wrapped in salty, baked prosciutto, crisped to perfection and finished with a dark green herb-infused oil, cracked black pepper, and fresh basil for an elegant, keto-friendly appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Starter
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16-20 pieces Fresh Mozzarella Balls (Bocconcini) Pat extremely dry
  • 8-10 slices Prosciutto di Parma Halved lengthwise
  • 1/4 cup Extra Virgin Olive Oil High quality
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1 tsp Cracked Black Pepper Coarsely ground
  • 1/4 cup Fresh Basil Leaves Hand-torn

Equipment

  • 1 Baking sheet Large rimmed sheet
  • 1 Parchment paper To prevent sticking
  • 1 Matte Dark Grey Plate For serving

Instructions
 

Preparation
  1. Whisk together olive oil, dried herbs, and half the black pepper; let sit for 15 minutes.
  2. Pat mozzarella balls dry. Wrap each ball with a strip of prosciutto, securing the seam on the bottom.
Baking
  1. Preheat oven to 425°F (220°C). Place bites on a lined sheet and bake for 5-7 minutes until edges are rosy and crisped.
Finishing
  1. Arrange on a matte dark grey plate. Drizzle generously with herb oil and top with torn basil and remaining pepper.

Notes

Dry the mozzarella thoroughly to ensure the prosciutto crisps instead of steams.
Bake at high heat (425°F) for the best texture contrast.
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