Save My friend Marco challenged me to make something playful for his pizza night, and I found myself standing in his kitchen with a package of prosciutto and string cheese, wondering if I could actually braid them together. The first attempt was clumsy—the cheese wanted to slip out, the prosciutto threatened to tear—but then something clicked. What emerged was this gorgeous twisted rope of salty, creamy goodness that looked far more impressive than the five minutes of work it took. Everyone at the table picked it up like they'd discovered treasure, and suddenly this simple combination became the thing people actually remembered.
I remember bringing these to a potluck where I felt slightly out of place, and watching the skepticism fade from people's faces the moment they tasted one was quietly delicious. A woman who claimed she didn't eat much told me she'd had three, and suddenly I wasn't the nervous one anymore—I was the person who'd figured something out.
Ingredients
- String cheese sticks: Use part-skim mozzarella for the best balance of meltability and structure; it holds its shape while baking and doesn't become a puddle of regret.
- Prosciutto slices: Thinly sliced is essential—thick cuts won't wrap smoothly and you'll end up with lumpy bundles instead of elegant ropes.
Instructions
- Wrap the cheese:
- Lay out a slice of prosciutto on your work surface and nestle a string cheese stick at one end, then roll it up like you're wrapping a tiny burrito. The prosciutto will cling naturally without any adhesive, and the cheese gives you something substantial to hold onto.
- Begin the braid:
- Take two wrapped sticks and cross them over each other at a slight angle, then twist gently as you move down the length—think of it as a slow, deliberate spiral rather than a tight braid. You want the prosciutto to stay visible on the outside, creating those beautiful stripes.
- Continue the pattern:
- Keep braiding pairs until all your wrapped sticks are transformed into ropes, or try grouping three together if you want a chunkier, more dramatic result.
- Arrange and bake (optional):
- Place your ropes around the perimeter of pizza or flatbread and bake at 375°F for 8–10 minutes until the prosciutto catches a little color and the cheese softens, or serve them raw as a cold appetizer.
Save There's something oddly meditative about making these, a small act of creation that turns two simple ingredients into something that feels intentional and special. It taught me that sometimes the best dishes aren't the complicated ones.
Why This Works as a Border
When you arrange these ropes around the edge of a pizza before baking, they create a frame that's both functional and beautiful—they contain everything while adding their own layer of flavor and texture. I've noticed that people eat them first, peeling them away before they even touch the pizza, which tells you everything you need to know about how satisfying they are on their own.
Serving and Pairing
These shine brightest when you give them a place to land—a small bowl of marinara for dipping turns them into a ritual rather than just a snack, and suddenly you're slowing down to enjoy them instead of grabbing and going. Pesto works beautifully if you want something brighter, or honey mustard if you want to lean into the sweet-salty territory.
Small Tricks That Matter
I've learned that room temperature is your friend here; cold cheese resists braiding, while cheese that's been sitting out for ten minutes threads together like silk. If you find the prosciutto keeps slipping during wrapping, a tiny dab of water on your fingers helps it grip without being greasy.
- For parties, you can prep and braid these hours ahead, then bake them when you need them.
- Speck or jamón serrano work beautifully if you want to experiment beyond prosciutto.
- These freeze surprisingly well if you wrap them individually in parchment before freezing.
Save These ropes are proof that some of the most impressive moments in cooking come from permission to play. They're ready whenever you are, and they've never disappointed.
Recipe FAQs
- → What cheeses work best for the braided ropes?
String cheese sticks, preferably part-skim mozzarella or similar mild cheeses, hold the shape well and melt nicely when baked.
- → Can other cured meats replace prosciutto?
Yes, options like speck or jamón serrano can be used for similar flavors and textures.
- → How do I make the ropes crispier?
Baking the braided ropes at 375°F (190°C) for 8–10 minutes crisps the prosciutto while melting the cheese lightly.
- → Are these suitable for gluten-free diets?
Yes, this snack contains no gluten, but check cheese labels to ensure no additives containing gluten.
- → What sauces pair well with the braided ropes?
Marinara, pesto, and honey mustard dipping sauces complement the salty and creamy flavors beautifully.
- → How long does preparation take?
Preparation is quick and straightforward, taking about 15 minutes without cooking time.