Prosciutto Wrapped Mozzarella

Fresh mozzarella wrapped in Italian prosciutto, pan fried and plated with cherry tomatoes, Parmesan coated crispy bread slices and fresh basil; then drizzled with balsamic vinegar and olive oil. 

There are a handful of restaurants that my husband and I go to on occasion and enjoy the food every time. One of those places is The Capital Grille and a majority of the time we’ll split an appetizer like this Prosciutto Wrapped Mozzarella or the Caprese Stacks. The portions are so big, that recently, we even wind up splitting a meal as well. 

This recipe has been waiting in the wings for awhile now and as I was looking through my folders trying to decide what to make next, this one popped up and I knew it would be a winner. How can you go wrong with cheese and prosciutto? 

I’ve duplicated several of our favorite recipes from The Capital Grille including their  Au Gratin Potatoes, Creamed Spinach and one of my favorite desserts, Chocolate Espresso Cake. Each one has come extremely close to the original so I couldn’t wait to try this Prosciutto Wrapped Mozzarella recipe. 

How do you  make Prosciutto Wrapped Mozzarella?

I’ll start off by saying that if you’re looking for this to be a healthy appetizer, this isn’t it, but the flavor is out of this world amazing! For this recipe you’ll need to do a several steps in order to plate it properly like the restaurant does.

Though there are steps, they do go pretty quick and this entire dish  was ready in under 30 minutes. This recipe will serve 6 people and you can either plate it family style on a large serving platter or on individual appetizer plates.

How do you make the crusty bread?

To make the crusty toast points that accompany this appetizer, you’ll need 12 thin slices of Italian bread, melted butter and grated Pecorino Romano Cheese. Preheat your oven to 425 degrees F; then combine the butter and cheese in a small bowl.

Brush the butter mixture onto both sides of the bread; then place on baking sheet and cook 5-7 minutes, flipping halfway through until both sides are toasted. Remove from the oven and cool, but leave the oven on.  

How do you make the tomatoes?

While the bread is toasting, you’ll want to prepare the tomatoes. I used a mixture of red, yellow and orange colored cherry tomatoes to give it added color dimensions; then cut them in half. Place them in a bowl; then add fresh chopped basil, balsamic vinegar, EVOO, Kosher salt and fresh ground black pepper. Allow to rest until you’re ready to plate. 

do you  fry the Mozzarella and Prosciutto?

Technically you do fry the cheese, but only for a few minutes; then you bake it. You’ll need one pound of fresh mozzarella cut into twelve 1/2-inch strips, twelve thin slices of Italian prosciutto, and butter. Wrap each piece of cheese with the prosciutto and repeat for all. Melt the butter in a large stainless steel skillet; then add the wrapped cheese to the pan.

Cook for 1-2 minutes per side to sear the prosciutto; then place the pan in the oven. Cook for 3-5 minutes until the cheese starts to melt and is hot. Remove the pan from the oven with an OVEN MITT, the handle WILL BE HOT!

How do you assemble the plate?

Now it’s time to assemble the plate. I’m excited aren’t you?  First, put the tomatoes in the center of the plate, arrange the Mozzarella on top of the tomatoes; then drizzle balsamic vinegar and EVOO around the plate and top with the toasted bread. You can garnish with some more chopped fresh basil to give it a little more color; then serve warm. 

OH. MY. GOODNESS. This Prosciutto Wrapped Mozzarella was AH-MAZING! Can you tell? I’m using all caps to get my point across. 😉Both my husband and I both work from home and one of the benefits of that is we get to eat stuff like this for lunch when it’s ready.

We both agreed that it tasted just like The Capital Grille’s version and I’ll definitely be making this recipe again. Most of the time I decide to cook on a whim or if the sun is out so that I can get a good photo. He never knows what  or when I’ll be whipping up something in the kitchen, but he was certainly glad I made this recipe. ~Enjoy! 

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Prosciutto Wrapped Mozzarella {The Capital Grille Copycat}

Fresh mozzarella wrapped in Italian prosciutto, pan fried and plated with cherry tomatoes, Parmesan coated crispy bread slices and fresh basil; then drizzled with balsamic vinegar and olive oil. 

Course Appetizer

Cuisine Italian

Keyword copycat recipe, mozzarella

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 6

Author Carrie's Experimental Kitchen

Ingredients

For the Bread

• 12 slices Italian Bread, 1/4-inch thick
• 6 tablespoons Butter, melted
• 4 tablespoons Grated Pecorino Romano Cheese

For the Tomatoes

• 1 pint Cherry Tomatoes, halved
• 1 tablespoon Fresh Basil, chopped
• 1 tablespoon Balsamic Vinegar
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Fresh Ground Black Pepper

For the Prosciutto Wrapped Mozzarella

• 1 pound Fresh Mozzarella
• 12 slices Italian Prosciutto
• 1 tablespoon Butter

For the Assembly

• 1 tablespoon Fresh Basil, chopped (garnish)
• Balsamic Vinegar, drizzle on plate (garnish)
• Extra Virgin Olive Oil, drizzle on plate (garnish)

Instructions

For the Bread

• Preheat your oven to 425 degrees F; then combine the butter and cheese in a small bowl.
• Brush the butter mixture onto both sides of the bread; then place on baking sheet and cook 5-7 minutes, flipping halfway through until both sides are toasted. Remove from the oven and cool (leave the oven on).  

For the Tomatoes

• Cut the tomatoes in half, place them in a bowl; then add fresh chopped basil, balsamic vinegar, EVOO, Kosher salt and fresh ground black pepper. Allow to rest until you're ready to plate. 

For the Prosciutto Wrapped Mozzarella

• Cut the cheese into twelve 1/2-inch strips; then wrap each piece of cheese with the prosciutto and repeat for all.
• Melt the butter in a large stainless steel skillet; then add the wrapped cheese to the pan. Cook for 1-2 minutes per side to sear the prosciutto; then place the pan in the oven.

  Cook for 3-5 minutes until the cheese starts to melt and is hot. (Remove the pan from the oven with an OVEN MITT, the handle WILL BE HOT!)

For the Assembly

• Put the tomatoes in the center of the plate, arrange the Mozzarella on top of the tomatoes; then drizzle balsamic vinegar and EVOO around the plate and top with the toasted bread. Garnish with some more chopped fresh basil and serve warm. 

Notes

*If serving individual portions, divide the tomatoes between 6 plates; then put 2 wrapped mozzarella and 2 pieces of bread per plate. 

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