These little prosciutto cheese bombs are the sort of easy party bite folks remember long after the cookout is over. With just three ingredients, they come together fast, bake up crisp on the outside and melty in the middle, and bring that irresistible salty, savory richness that always seems to draw a crowd around the tray. They fit right into the no-fuss, neighborly style of backyard gatherings, where simple food made well is often the very first to disappear.
Serve these warm from the oven with a crisp green salad, a platter of fresh vegetables, or a bowl of marinated olives for a simple low carb spread. They also pair nicely with deviled eggs, grilled chicken, or burgers without the buns, and for a casual gathering, you can set them out with toothpicks and a little dish of warm marinara or ranch on the side for dipping.
Low Carb 3-Ingredient Prosciutto Cheese Bombs
Servings: 8
Ingredients
16 slices prosciutto
16 small fresh mozzarella balls
1 teaspoon Italian seasoning
Directions
1. Preheat your oven to 400°F and line a baking tray or small sheet pan with tin foil for easy cleanup.
2. Pat the mozzarella balls dry with paper towels so the prosciutto will wrap around them neatly and crisp better in the oven.
3. Sprinkle the mozzarella balls lightly with the Italian seasoning, then wrap each one snugly in a slice of prosciutto.
4. Set the wrapped cheese bombs seam-side down on the prepared tray, leaving a little space between each one.
5. Bake for 12 to 15 minutes, until the prosciutto is browned and crisp around the edges and the cheese is soft and melty inside.
6. Let them rest for 2 to 3 minutes before serving, since the cheese will be very hot. Serve warm.
Variations & Tips
Add a little heat: Tuck a tiny pinch of red pepper flakes inside the prosciutto as you wrap each mozzarella ball if your family likes a bit of spice. It gives these a nice kick without changing the easy nature of the recipe.
Use part-skim mozzarella: If you want a slightly firmer center and a little less grease on the tray, part-skim mozzarella balls work well here. They still melt nicely and hold their shape a touch better.
Watch the salt: Prosciutto is naturally salty, so there is usually no need to add extra salt to this recipe. A light hand with the seasoning keeps the flavors balanced.
Serve right away: These are at their best while still warm, when the outside is crisp and the cheese is soft and stretchy. If making them for a gathering, bake the tray just before guests sit down to eat.