Save I discovered the Nautical Knot at a dinner party where someone casually braided prosciutto and string cheese as a pizza border, and it transformed from a simple idea into the most talked-about appetizer on the table. What struck me wasn't just how good it tasted—salty, chewy, slightly smoky—but how it made everyone lean in, curious about something so deceptively simple. Since then, it's become my go-to move when I want to impress without spending hours in the kitchen.
My friend Alex showed up to a potluck once with a baking sheet of these braided ropes, and I watched people literally stop mid-conversation to grab one. That's when I realized this wasn't just clever finger food—it was an edible conversation starter that somehow felt fancy without any fussing.
Ingredients
- String cheese sticks: Part-skim mozzarella works beautifully and gives you that satisfying stretch when you bite through it; the key is using cheese cold from the fridge so it holds its shape while braiding.
- Prosciutto slices: Thinly sliced and at room temperature before you work with it—this prevents tearing and makes wrapping effortless.
Instructions
- Wrap the foundation:
- Lay a slice of prosciutto flat and place a string cheese stick at one end, then roll it up tightly like you're tucking the cheese into a blanket. The prosciutto should completely wrap around the cheese stick with no gaps.
- Braid two sticks together:
- Take two wrapped sticks and starting from one end, gently twist them around each other in a loose braid, moving slowly so the prosciutto doesn't tear. Think of it like braiding hair, but with more delicious consequences.
- Multiply your ropes:
- Keep braiding pairs until all your wrapped sticks are woven together, or try braiding three at a time for a thicker, chewier rope.
- Arrange and serve:
- Lay the braided ropes around the edge of a pizza or flatbread for a savory crust, or pile them on a board with dipping sauces as a solo appetizer.
Save There's something almost meditative about braiding these while chatting with friends in the kitchen, and the finished ropes somehow always look more impressive than the five minutes of effort they took. It's become my secret weapon for turning an ordinary dinner into something people remember.
The Crisp Option
If you want to push these into richer territory, slide them onto a baking sheet and bake at 375°F for 8 to 10 minutes until the prosciutto edges curl slightly and the cheese just starts to melt through. The cheese stays gooey while the prosciutto gets salty and crispy, creating this incredible textural contrast that takes the appetizer from fun to unforgettable.
Creative Swaps & Variations
Once you master the basic braid, the door opens to playing with cured meats—speck gives it a different smokiness, jamón serrano adds a mineral saltiness, and even thinly sliced soppressata works beautifully. Some people have even wrapped the braided ropes around the rim of a pizza as an edible border, turning it into a play on fancy flatbread crusts that looks far more intentional than it actually is.
Dipping & Serving Ideas
These ropes shine with dipping sauces—marinara if you're keeping it classic, pesto if you want something herbaceous, or honey mustard if you're feeling the sweet-salty combination. Serve them at room temperature on a wooden board for a casual party look, or arrange them in a circle with the dipping sauce in the center for something a little more refined.
- A warm marinara keeps things familiar and comforting, especially if you're serving them fresh off the oven.
- Pesto adds brightness and makes these feel like they belong at a more elegant gathering.
- Honey mustard brings a playful sweetness that surprises people in the best way possible.
Save The Nautical Knot is proof that the simplest ideas sometimes hit hardest—a two-ingredient appetizer that looks impressive, tastes incredible, and somehow always becomes the thing people ask you to make next time. Give it a try, and you'll understand why I can't stop braiding cheese and prosciutto.