Save to Pinterest I discovered the Nautical Knot completely by accident while rummaging through my fridge one evening, staring at a package of prosciutto and some string cheese that were about to expire. On a whim, I wrapped one around the other just to see what would happen, then got the wild idea to braid them together like I was tying sailor's knots. What started as kitchen improvisation became this gorgeous, savory rope that's somehow both elegant and ridiculous, and now I can't imagine entertaining without it.
The first time I served these at a dinner party, I was nervous—they seemed too simple, too playful for something I was proud of. But watching people pick them up, bite into them, and immediately ask for the recipe made me realize that food doesn't need to be complicated to be memorable. Now they're my go-to when I want to impress without stress.
Ingredients
- String cheese sticks (mozzarella, part-skim): These are your anchor—the part-skim variety holds its shape better than full-fat when braiding, and the mild flavor lets the prosciutto shine without competing.
- Prosciutto, thinly sliced: The thinner the better, since you need it pliable enough to wrap and braid without tearing, and it becomes crispy and lacy when baked.
Instructions
- Lay out your canvas:
- Take a slice of prosciutto and smooth it flat on your work surface. You want it ready and wrinkle-free, like you're preparing a stage for the cheese to take the lead.
- Wrap and roll:
- Place a string cheese stick at one end of the prosciutto and roll it up tightly, letting the salty meat embrace the cheese. The friction keeps everything together as you work through all eight sticks.
- Start the braid:
- Pick up two wrapped cheese sticks and begin twisting them around each other at one end, being gentle so the prosciutto doesn't tear. Think of it like braiding hair, but meatier and more forgiving.
- Continue with confidence:
- Keep braiding pairs together until you've finished all of them. If you want a thicker, more dramatic rope, grab three wrapped sticks at once and weave them together instead of two.
- Arrange your masterpiece:
- Coil or arrange the braided ropes around the edge of your pizza or flatbread before baking, or set them on a board with dipping sauces for a standalone appetizer that looks like you spent an hour on it.
Save to Pinterest There's something magical about watching these come out of the oven, all bronzed and puffy, the prosciutto edges curled like delicate waves. My nephew once said they looked like 'fancy treasure,' and honestly, that's exactly what they are.
The Baking Decision
You can absolutely serve these raw and they're delicious—the cheese stays perfectly chewy and the prosciutto stays tender and silky. But if you have five extra minutes and access to an oven, the transformation is worth it. The prosciutto gets lacy and crisp while the cheese just barely starts to melt at the edges, creating this contrast that makes people close their eyes when they bite into it.
Playing with Flavors
Once you nail the basic technique, the variations write themselves. Speck brings a smokier, slightly deeper flavor than prosciutto, while jamón serrano adds a different kind of salt and intensity. I've even experimented with mixing in fresh basil or rubbing the outside with a little garlic powder before braiding, and each version tells a slightly different story on the palate.
Serving and Pairing
These Nautical Knots are endlessly versatile, whether you're anchoring a flatbread, framing a pizza, or standing alone as the star of the appetizer board. The real magic happens when you pair them with dipping sauces—marinara brings warmth, pesto adds herbaceous brightness, and honey mustard adds a sweet-tangy twist that nobody sees coming.
- Always let braided ropes cool for a minute or two before eating if they've just come out of the oven, since the cheese retains heat and can burn your mouth.
- Make them up to a day ahead and store them in the fridge, then bake fresh when you're ready to serve for maximum crispness.
- If you're serving these as a pizza border, arrange them before baking the pizza so everything comes together in one go.
Save to Pinterest The Nautical Knot taught me that the best recipes are often the ones born from a little improvisation and a willing spirit. This one never fails to delight, and it's become my secret weapon for making a simple gathering feel special.
Common Recipe Questions
- → What cheeses work best for the braided knot?
String cheese, preferably part-skim mozzarella, is ideal for its pliability and meltability, ensuring easy braiding and rich flavor.
- → Can I bake the braided ropes?
Yes, baking at 375°F for 8–10 minutes crisps the prosciutto and melts the cheese, enhancing texture and taste.
- → Are there suitable substitutes for prosciutto?
Other cured meats like speck or jamón serrano can be used to vary flavor while maintaining the savory profile.
- → How should I serve the braided knots?
They work well arranged around pizza or flatbreads, or served with dips such as marinara, pesto, or honey mustard as a snack.
- → Is this dish suitable for gluten-free diets?
Yes, with gluten-free cheese options, it fits a gluten-free lifestyle but always verify ingredients to be certain.