Keto Prosciutto-Wrapped Baked Mozzarella
Crispy prosciutto envelops creamy buffalo mozzarella in this elegant Italian appetizer, topped with vibrant basil and garlic oil. The contrast of salty cured ham against warm, soft cheese creates an indulgent bites that's sophisticated yet simple. Serve as a starter for upscale dinners or special occasions, or include on an antipasti board. This version distinguishes itself through the fresh basil oil drizzle, which adds brightness and prevents the dish from feeling heavy.
Ingredients
- 16 prosciutto slices, thin
- 9 basil leaves, large
- ½ cup basil leaves, extra, chopped
- 2 garlic cloves, sliced
- 4 150g fresh mozzarella balls, buffalo
- ½ cup olive oil
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat oven to 350°F (325°F fan forced).
- 2
Lay two prosciutto slices side by side on a flat surface, slightly overlapping. Top with a basil leaf and a few garlic slices.
- 3
Place a mozzarella ball on top and wrap prosciutto around to fully enclose. Secure with a toothpick.
- 4
Repeat with remaining mozzarella, prosciutto, basil, and garlic.
- 5
Season wrapped parcels with pepper and arrange on a baking tray.
- 6
Bake for 3 to 4 minutes until mozzarella softens slightly. Remove from oven and cool briefly, then remove toothpicks.
- 7
Blend extra basil with reserved garlic slices in a food processor until finely chopped.
- 8
With motor running, gradually add olive oil and process until smooth. Season with salt.
- 9
Spoon basil oil onto serving plates and top with warm mozzarella parcels.
Tips
Prepare mozzarella parcels up to 2 hours ahead and refrigerate, then bake just before serving to ensure cheese is warm and creamy inside.
Use room-temperature mozzarella for easier wrapping; cold cheese may crack when baking.
Reserve toothpicks to insert vertically rather than horizontally for easier removal after cooling.
Good to Know
Refrigerate basil oil separately in an airtight container up to 3 days. Store assembled (uncooked) parcels on a parchment-lined tray, covered, up to 2 hours.
Assemble mozzarella parcels and basil oil separately up to 2 hours before serving. Bake parcels only just before plating to keep cheese warm and creamy.
Serve immediately on warmed plates with basil oil spooned underneath and around the mozzarella parcels. Pair with a light Pinot Grigio or sparkling wine.
Common Mistakes
Use toothpicks to secure parcels to avoid mozzarella leaking during baking.
Avoid overbaking beyond 4 minutes to prevent cheese from fully melting and losing structure.
Process basil and garlic before adding oil gradually to prevent the sauce from becoming bitter or separated.
Substitutions
Dairy-Free Swaps
same creamy texture
General Alternatives
FAQ
Can I make this ahead?
Yes, wrap mozzarella parcels up to 2 hours prior and refrigerate. Prepare basil oil separately and store refrigerated up to 3 days. Bake only just before serving to ensure cheese is warm and creamy inside.
What if my mozzarella leaks during baking?
Ensure toothpicks are secured firmly and passed through all layers of prosciutto and cheese. Use room-temperature mozzarella for easier wrapping. If leaking occurs, the cheese has overcooked; reduce baking time to 3 minutes next attempt.
Can I freeze these parcels?
Freezing is not recommended as thawing compromises the delicate texture of fresh mozzarella and the prosciutto may become tough. Prepare and bake fresh for best results.