Save I discovered the Nautical Knot completely by accident one afternoon while rummaging through my fridge, staring down a package of string cheese and some prosciutto left over from a charcuterie board gone wrong. Something about the way the two textures could play together struck me—the salty, delicate ham wrapped around that squeaky, stretchy cheese. What started as idle experimentation became this ridiculously fun appetizer that somehow feels fancy enough for guests but takes barely any effort to pull together.
The real magic moment came when I brought these to a game night and watched someone pick one up skeptically, take a bite, and immediately ask for the recipe. That's when I realized this wasn't just a snack—it was a conversation starter that people actually wanted to eat, not just admire on a board.
Ingredients
- String cheese sticks: Use part-skim mozzarella if you can find it—it has a slightly firmer texture that holds up better to braiding without tearing apart, and the mild flavor lets the prosciutto shine.
- Prosciutto: Get it sliced thin at the deli counter, not pre-packaged if possible, because those paper-thin sheets are what make the braiding delicate and the final texture so satisfying.
Instructions
- Wrap each cheese stick:
- Lay a slice of prosciutto flat on your work surface, then place a string cheese stick at one end and roll it up tightly—you're looking for that ham to adhere to the cheese as it wraps around. Repeat until all your cheese sticks are dressed.
- Braid your pairs:
- Take two wrapped sticks and gently twist them together, starting at one end and working toward the other like you're making a rope. The prosciutto might slip slightly, but that's fine—it adds to the rustic charm.
- Build your knots:
- Continue braiding pairs until you've used all your wrapped sticks, or get ambitious and try braiding three together for a thicker, showier rope.
- Arrange or bake:
- Lay your braided ropes around the edge of a pizza or flatbread before it goes in the oven, or serve them on their own with dipping sauces. If you're going solo, a quick 8–10 minutes at 375°F will crisp the prosciutto and let the cheese get melty inside.
Save There's something almost meditative about the act of braiding these together, and I love how it transforms two very simple ingredients into something that feels intentional and special. It's the kind of appetizer that makes people think you actually tried.
Texture Is Everything
The whole appeal of this dish lives in that contrast—the chew of the prosciutto against the slight squeak of the cheese. If you want to enhance that, a brief bake is your friend. Just watch it carefully because the difference between perfectly crisped and overdone is maybe two minutes.
Flavor Swaps That Work
I've experimented with speck and jamón serrano in place of prosciutto, and both are genuinely delicious—they bring slightly different salt levels and flavors, so play around. Even a thin slice of salami works if you're looking to shift the vibe slightly smokier or spicier.
Serving and Storage
These are best enjoyed within a few hours of braiding, right when the textures are still distinct. If you're making them ahead, keep them wrapped loosely at room temperature or in a cool spot, and don't refrigerate them because cold cheese gets too firm and loses that delicate chew.
- Serve with marinara, pesto, or even a honey mustard if you're feeling adventurous.
- You can absolutely bake these directly on your pizza crust as a border instead of serving them separately.
- They're gluten-free and low-carb, so they work beautifully for different dietary needs without tasting like a compromise.
Save This recipe taught me that sometimes the best appetizers are the ones that feel like play rather than work. The Nautical Knot has become my go-to when I want something that looks impressive but actually lets me hang out with my guests instead of being stuck in the kitchen.
Recipe Questions & Answers
- → What is the best cheese to use for this dish?
String cheese, preferably part-skim mozzarella or similar mild, stretchy cheese, works well to achieve a chewy texture inside the prosciutto wrap.
- → Can I bake the braided ropes?
Yes, baking at 375°F for 8–10 minutes crisps the prosciutto and softens the cheese for a warm, melty experience.
- → Are there good alternatives to prosciutto?
Thinly sliced cured meats like speck or jamón serrano can substitute prosciutto while maintaining rich flavor.
- → How do I create a thicker braided rope?
Braid three prosciutto-wrapped cheese sticks together instead of two to form a thicker, more substantial rope.
- → What dipping sauces complement the braided ropes?
Marinara, pesto, and honey mustard are excellent dips that enhance the savory, salty flavors of the dish.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free ingredients ensures this is a low-carb, gluten-free option, though always verify cheese labels to be certain.