Save I stumbled onto this idea at a dinner party when my friend pulled out this gorgeous braided creation and said it was just mozzarella and prosciutto twisted together. My first thought was that it seemed impossibly simple, almost too easy to be interesting, but then I bit into one and understood immediately why she'd been so smug about it. The way the salty prosciutto crisped up against the soft, melted cheese was pure magic, and within minutes people were asking for the secret. That night, she taught me right there in her kitchen, and I've been making these nautical knots ever since.
I made these for a casual game night and set them out with three different dipping sauces just to be fancy. My cousin grabbed one cold, straight from the plate, and said it was even better than the baked version. That comment made me realize these aren't precious or fussy—they're just genuinely delicious in their straightforward way, which is exactly the kind of recipe that becomes reliable.
Ingredients
- String cheese sticks: Use eight sticks of mozzarella or similar part-skim cheese, which holds up beautifully when wrapped and braided without turning into a greasy mess.
- Prosciutto: Eight thin slices are your anchor here, and the thinner they are, the more elegantly they wrap and the crispier they become when baked.
Instructions
- Wrap each stick with intention:
- Lay your prosciutto flat and place a string cheese stick at one end, then roll it up tightly and snugly. You want the cheese completely encased so it doesn't peek out during braiding.
- Start the braid:
- Take two wrapped sticks and begin twisting them around each other gently, moving down the length like you're creating a two-strand rope. The key is moving slowly to avoid tearing that delicate prosciutto.
- Build the pattern:
- Continue pairing and braiding until all your wrapped sticks are done. If you want a thicker, more dramatic rope, use three sticks together instead of two.
- Position and serve:
- Arrange your braided ropes around a pizza border before baking, drape them on a flatbread, or just pile them on a plate with dipping sauces nearby.
Save There's something unexpectedly special about food that looks like you spent hours on it but really just took 15 minutes. My kids started calling these little ropes their favorite, and I realized it's because they feel like treats—fancy and fun—even though they're just two excellent ingredients doing exactly what they're meant to do together.
When to Bake vs. Serve Cold
I've done this both ways depending on the moment. Cold ropes are perfect for parties where you want to grab and go, and the cheese is still creamy and pliable. But if you've got five minutes and access to an oven, baking them changes everything—the prosciutto edges curl and crisp, the cheese softens to an almost luxurious consistency, and the whole thing smells incredible. Your choice here really does depend on whether you want sophistication or pure convenience.
Making It Your Own
The beauty of this recipe is how customizable it is once you understand the basic technique. I've swapped prosciutto for speck to make it richer, tried jamón serrano for a different flavor profile, and even experimented with smoked mozzarella to add depth. Your dipping sauces matter too—pesto is elegant, marinara is classic, but honey mustard adds a sweet-savory thing that catches people off guard in the best way.
Storage and Make-Ahead Strategy
These hold beautifully in the fridge for a couple of days before serving, which means you can braid them the morning of a party and just pop them in the oven when guests arrive. I've also frozen them successfully on a baking sheet and then baked straight from frozen, adding just a couple extra minutes to the cooking time. There's real freedom in that, knowing you can prepare ahead without any stress.
- Wrap braided ropes in parchment paper before refrigerating to keep them from sticking together.
- Bake from cold or room temperature without thawing for best texture and flavor.
- Serve warm if baked, or at room temperature if you prefer them slightly firmer.
Save These little nautical knots have become my shorthand for feeling like you've put real thought into feeding people, even when you've barely spent time at all. They're the kind of recipe that makes you look good while you're also genuinely enjoying yourself.
Recipe FAQs
- → What type of cheese works best for the Nautical Knot?
String cheese sticks, preferably part-skim mozzarella, provide the ideal texture and melt quality for this braided dish.
- → Can other cured meats be used instead of prosciutto?
Yes, substitutes like speck or jamón serrano can be used for a similar savory effect.
- → Is baking necessary for this preparation?
Baking is optional; it crisps the prosciutto and melts the cheese slightly but the knot is also delicious served cold.
- → How should the braided ropes be served?
They can be arranged around pizzas or flatbreads before baking or served alone with dipping sauces.
- → What dipping sauces pair well with this dish?
Marinara, pesto, and honey mustard complement the rich flavors of the prosciutto and cheese beautifully.