Save to Pinterest There's something about the smell of prosciutto hitting a hot pan that makes you feel like you're cooking something special, even when it's technically raw. I stumbled onto the Nautical Knot while experimenting with appetizers for a casual dinner party—I'd wrapped string cheese in prosciutto almost by accident, then thought, why not twist two of them together? The result was this gorgeous braided rope that somehow looked fancy enough to impress but took barely fifteen minutes. My guests kept asking if I'd bought it from a fancy bakery, which made me laugh every time.
I'll never forget when my mom tried one and said it was like eating a savory licorice rope—which sounds weird but made perfect sense once she said it. She started ripping them apart and dipping them in honey mustard like they were breadsticks, and suddenly this little appetizer became the star of the whole spread. That's when I knew this wasn't just a fun kitchen experiment; it was something people genuinely craved.
Ingredients
- String cheese sticks: Part-skim mozzarella works best because it holds up better during braiding than full-fat, and the texture becomes pleasantly chewy rather than greasy. You want eight sticks total, one per prosciutto slice.
- Prosciutto slices: The thinner you can get them, the easier they wrap and the better they crisp up. I learned this the hard way after wrestling with thick slices that wanted to tear—thin is your friend here.
Instructions
- Lay out your stage:
- Spread one prosciutto slice flat on a clean surface and you'll instantly see how much space you're working with. Having everything ready before you start makes the rolling feel smooth instead of rushed.
- Roll and wrap:
- Place a string cheese stick at one corner of the prosciutto and roll it up tightly, like you're wrapping a gift. The cheese should be snug inside, not loose—this is what holds everything together when you start braiding.
- Pair and braid:
- Take two wrapped sticks and, starting at one end, gently twist them around each other in a loose braid pattern. You're not making a tight rope; you're creating an elegant spiral that shows off both the pale cheese and the deep pink meat.
- Multiply and arrange:
- Repeat until all your sticks are braided into pairs, or get fancy and braid three together for a thicker rope. Arrange them however makes you happy—around a pizza, on a board, or standing up like delicious little sculptures.
Save to Pinterest I served these at a game night once and watched a normally quiet friend absolutely light up after the first bite. He kept coming back to the plate between rounds, and by the end of the night, he was asking me to teach him how to make them. That's when I realized this little appetizer had somehow bridged the gap between cooking and connection in the most unexpected way.
The Baking Secret
Here's something I discovered after the third batch: if you want the prosciutto crispy and the cheese melted, bake at 375°F for exactly eight to ten minutes. Too cool and they stay rubbery; too hot and they split open. It sounds finicky, but once you nail it, you'll wonder why every pizza place doesn't do this. The smell alone during those ten minutes will have everyone in your kitchen asking what you're making.
Playing with Flavor
I've experimented with other cured meats—speck is wonderful if you can find it, and jamón serrano brings this elegant Spanish vibe to the whole thing. Each one tastes subtly different, and the fun part is discovering which one speaks to you. The string cheese stays the consistent hero, but the supporting player can change based on your mood or what your market has that day.
Serving and Storing
You can make these an hour or two ahead and just leave them on a platter at room temperature—they taste great cold or slightly warm. If you're planning to bake them as a pizza border, add them in the last few minutes so everything crisps together. For dipping, I'm obsessed with marinara, but honey mustard has a surprising elegance, and pesto feels like a secret move nobody sees coming.
- Raw nautical knots keep for about two hours at room temperature before the cheese starts getting weird.
- If you're baking them, have your dipping sauce ready because they disappear fast.
- Pro move: make extra and freeze the unbaked braids—they bake beautifully straight from the freezer with just an extra minute or two.
Save to Pinterest The Nautical Knot stopped being just an appetizer for me the moment it started bringing people together. It's one of those rare recipes that feels playful and impressive at the same time, which is honestly the recipe equivalent of a perfect moment.
Recipe Questions
- → Can I bake the prosciutto knot?
Yes, baking at 375°F (190°C) for 8–10 minutes crisps the prosciutto and softens the cheese for a warm, melty snack.
- → What cheeses work well in this preparation?
String cheese such as mozzarella or part-skim varieties work best due to their shape and meltability.
- → Are there meat alternatives to prosciutto?
Yes, cured meats like speck or jamón serrano can substitute prosciutto while maintaining a savory flavor.
- → How should the braided ropes be served?
They can be arranged around pizzas or flatbreads before baking or enjoyed alone with dipping sauces.
- → Is this suitable for gluten-free diets?
Yes, it contains gluten-free ingredients, but always check labels on processed cheese for confirmation.