These low carb 2-ingredient prosciutto bombs are exactly the kind of thing my best friend served at her bridal shower—the tray was wiped clean in minutes and everyone was hovering, asking how she made them. The secret is almost embarrassingly simple: salty, crispy prosciutto wrapped around little nuggets of melty mozzarella. They bake up into glossy, golden brown bites that look fancy but take almost no effort. This is the kind of appetizer you can throw together after work, before guests arrive, or even while you’re still in your office clothes, and no one will guess it took you less than 20 minutes.
Serve these prosciutto bombs hot, right off the foil-lined tray, with toothpicks nearby so people can grab and go. They’re perfect on a snack board with olives, cherry tomatoes, sliced cucumbers, and a small bowl of pesto or marinara for dipping. For drinks, they love something bubbly—sparkling water, prosecco, or a light beer. If you want to turn them into a light meal, pair with a big green salad or roasted veggies to balance the richness.
Low Carb Prosciutto BombsServings: 18–24 bites
Ingredients
8–12 thin slices prosciutto (about 4–6 oz), cut into halves or thirds
18–24 small fresh mozzarella balls (bocconcini or ciliegine), drained and patted dry
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup; lightly spray or brush the foil with a bit of oil if your prosciutto is very lean, to help prevent sticking.
Pat the mozzarella balls very dry with paper towels. This helps them melt gently instead of leaking out too much while baking.
Slice the prosciutto into halves or thirds lengthwise, depending on how big your mozzarella balls are. You want strips long enough to wrap around each cheese ball at least once, with a little overlap.
Place one mozzarella ball at the end of a prosciutto strip. Roll the prosciutto around the cheese, tucking the ends under or wrapping snugly so it holds together. Repeat with the remaining cheese and prosciutto, arranging each wrapped ball seam-side down on the foil-lined baking sheet, spaced slightly apart.
Bake in the preheated oven for 10–14 minutes, until the prosciutto is deep golden brown and crispy on the edges and the mozzarella looks soft and melty inside. Keep an eye on them during the last few minutes so they don’t burn.
Let the prosciutto bombs rest on the tray for 2–3 minutes; the cheese will be molten hot right out of the oven and will firm up just enough to pick up. Transfer to a serving plate (or serve straight from the tray for a casual party), and enjoy while warm and melty.
Variations & Tips
If you want a little extra flavor without adding more ingredients, use marinated mozzarella balls—herb or garlic marinated cheese works especially well and still keeps this at two ingredients. You can also play with size: use larger mozzarella pearls and shorter prosciutto strips for tiny one-bite snacks, or bigger bocconcini for more indulgent, gooey centers. For make-ahead prep, you can wrap the cheese in prosciutto up to a day in advance, store them covered in the fridge, and bake right before serving. If you’re watching sodium, look for lower-salt prosciutto and rinse and pat it dry before wrapping to tone down the saltiness. For easier serving at parties, you can stick a toothpick into each bomb right after baking while they’re still warm but not too hot to handle. And if any cheese leaks out while baking, don’t stress—those crispy, frico-like bits stuck to the prosciutto are usually everyone’s favorite part.
