Prosciutto Bombs Directions:
Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper
Pat the mozzarella balls thoroughly dry and keep them chilled until ready to wrap
Cut each prosciutto slice lengthwise into 3 long strips, making 24 strips
Place one mozzarella ball at the end of each strip and wrap snugly, overlapping the prosciutto and gently tucking any loose edges underneath
Arrange the wrapped balls seam-side down on the prepared baking sheet, leaving a little space between them
Bake for approximately 10–14 minutes, checking from 8 minutes, until the prosciutto edges are crisp and the mozzarella is just softened
Remove from the oven before the cheese begins to spill out extensively
Let rest on the baking sheet for 2–3 minutes, then carefully transfer to a serving plate and serve warm
Practical Woman's Secret
Start with cold, thoroughly dried mozzarella and place every wrapped ball seam-side down. The chilled centers give the thin prosciutto time to crisp, while the tucked seams help keep each bite together. Stop baking as soon as the cheese softens.
Serving and Storage
Serve warm in portions of 3 bombs, allowing the hot cheese centers to cool slightly before eating. Refrigerate leftovers in an airtight container within 2 hours and keep for up to 3 days. Reheat on a lined baking sheet at 350°F until heated through to 165°F, checking frequently to limit cheese leakage.
Nutrition Information
Approximate per serving of 3 bombs, based on 8 servings
Calories: 100
Protein: 8.5 g
Carbohydrates: 1 g
Fat: 6.8 g
Fiber: 0 g
Sugar: 0 g
Sodium: 345 mg
I'm waiting for your comments! Enjoy!
