Pin this My cousin brought a platter of these to a beach picnic one August, and I was immediately charmed by how she'd twisted prosciutto and cheese into these delicate braids. She called them Nautical Knots, laughing about the name as she arranged them like a border around garlic bread. I watched her braid them with such ease that I assumed they were complicated, but when she handed me one to try, I realized the magic was in how simple they actually were—just two ingredients, a bit of patience, and suddenly something that felt fancy enough for a dinner party.
The first time I made these for my own gathering, I was nervous about the braiding—would the cheese stick break through the prosciutto? Would they look amateurish? But as I twisted the second pair together, my hands seemed to know what to do. My friend Sarah wandered into the kitchen mid-braid and immediately asked if she could help, and we ended up standing there together, humming and laughing as we created this silly-looking food that somehow felt special.
Ingredients
- String cheese sticks: Use part-skim mozzarella for the best texture—full-fat can get greasy, and low-moisture versions sometimes tear. Eight sticks gives you enough to braid into four generous knots.
- Prosciutto: Ask the deli counter for thin slices; they wrap more forgivingly than thick cuts and cook faster if you decide to bake them.
Instructions
- Wrap each stick:
- Lay one slice of prosciutto flat and place a cheese stick at one end, then roll it up tightly. The prosciutto should hug the cheese snugly, creating a seal that won't slip during braiding.
- Begin the braid:
- Take two wrapped sticks and, starting at one end, gently twist them around each other in a lazy braid—think more casual rope than intricate braid. The motion should feel natural and unstretched.
- Continue the pattern:
- Work through all your wrapped sticks in pairs, braiding as you go. If you want a thicker knot, try braiding three sticks together for a heartier rope.
- Arrange and serve:
- Set them on a platter as-is for a cold appetizer, curl them around the edge of pizza dough before baking, or lay them across flatbread. If you prefer warmth and crispiness, bake at 375°F for 8–10 minutes.
Pin this At a dinner party last month, I served these as part of a grazing board, and someone described them as "decorative food that actually tastes good." It became the thing everyone kept reaching for, even after the main course arrived. There's something about eating with your hands, that slight warmth of the cheese, and the salty prosciutto that turns a simple appetizer into a moment people remember.
Make Them Your Own
While the classic pairing of mozzarella and prosciutto is hard to beat, other cured meats work beautifully. Speck brings a smokier quality, and jamón serrano has a delicate, almost sweet finish. I've even wrapped them with a thin slice of roasted red pepper tucked inside for a pop of color and subtle sweetness that catches people by surprise.
Serving Suggestions
These shine when given a proper dipping partner. Marinara provides comfort, pesto adds herbaceous brightness, and a spicy honey mustard creates an unexpected contrast that makes each bite memorable. I've also served them with a fig jam for a sweet-and-savory angle that feels a bit luxurious.
Storage and Timing
These are best assembled close to serving time because prosciutto and cheese are both perishable and taste fresher when they haven't been sitting. If you need to prep ahead, wrap the individual cheese sticks in prosciutto and refrigerate them separately, braiding just before guests arrive. They taste best at room temperature, where the cheese has a tender chew rather than the firmness of cold.
- Assemble no more than an hour before serving to keep flavors clean and textures right.
- If baking, watch the oven closely since timings vary and you want the cheese just melty, not leaking out.
- Leftovers keep refrigerated for a day, though they're really meant to be eaten fresh.
Pin this These little braids have become a regular in my kitchen whenever I want something elegant that doesn't require stress. They remind me that the best dishes are often the ones that look more complicated than they actually are.
Recipe Questions
- → What cheeses work well for the Nautical Knot?
Part-skim mozzarella string cheese or similar mild, firm cheeses that can be rolled and hold shape are ideal for this dish.
- → Can other cured meats be used instead of prosciutto?
Yes, alternatives like speck or jamón serrano provide different flavors while maintaining the savory character.
- → How can I make the braided ropes crispier?
Bake the braided ropes at 375°F (190°C) for 8–10 minutes until the meat crisps slightly and cheese softens.
- → What dipping sauces pair well with this appetizer?
Marinara, pesto, and honey mustard complement the salty richness of the prosciutto and cheese beautifully.
- → Is this appetizer suitable for gluten-free diets?
Yes, using naturally gluten-free ingredients ensures this savory braid fits gluten-free requirements.