Prosciutto Bombs

These bite-sized appetizers have a way of disappearing the moment they hit the table. The first time I tried them was at a bridal shower, and the tray was cleared almost instantly. The magic is in their simplicity: salty, crisp prosciutto wrapped around soft, melty mozzarella. Once baked, they turn into golden, glossy bites that feel fancy but come together in under 20 minutes.

Serve them warm right off a foil-lined tray with toothpicks for easy serving. They fit perfectly on a snack board with olives, cherry tomatoes, sliced cucumbers, and a side of pesto or marinara for dipping. For drinks, something sparkling pairs nicely—like sparkling water, prosecco, or a light beer. If you’d like to make it a light meal, add a fresh green salad or roasted vegetables to balance the richness.

Prosciutto Bombs (2 Ingredients, Low Carb)

Ingredients

• Prosciutto: 8–12 slices (4–6 oz), cut into halves or thirds
• Fresh mozzarella balls: 18–24 (bocconcini or ciliegine), drained and well dried

Directions

1. Preheat the oven
Set the oven to 400°F (200°C). Line a baking sheet with foil. If the prosciutto is very lean, lightly grease the surface to prevent sticking.

2. Prepare the mozzarella
Pat the mozzarella balls completely dry with paper towels. This helps reduce excess moisture and prevents them from melting too quickly.

3. Wrap
Cut the prosciutto into strips. Place one mozzarella ball at the end of each strip and roll it up tightly, tucking the ends underneath. Arrange seam-side down on the baking sheet.

4. Bake
Bake for 10–14 minutes, until the prosciutto is crisp and deeply golden and the cheese inside is soft and melted. Watch closely near the end to avoid overcooking.

5. Rest and serve
Let them cool for 2–3 minutes so the cheese can set slightly. Serve warm, straight from the tray or on a serving plate.