Prosciutto Wrapped Mozzarella with Balsamic Glaze

Low-moisture mozzarella is what I prefer to use for these prosciutto-wrapped appetizers because it's firm enough to cut into cubes and soften in the pan with the prosciutto‚ providing salty edges for the mild-tasting cheese (which I like)․

I dry slices with paper towels before wrapping them‚ even mozzarella slices that look dry․ I use several paper towels to avoid moisture buildup and steaming in the pan‚ which keeps the prosciutto pale and the mozzarella from coming out of its wrapping․ Fully wrapping the slices keeps the cheese in place․

I use a nonstick pan․ I cook the wraps seam side down in batches for 2 to 3 minutes on each side over medium heat․ Make sure the oil in the pan is hot before adding the wraps․ Remove the wraps when the prosciutto is crispy and brown and the wraps are mostly softened․ Don't cook too many wraps at once‚ otherwise‚ steam will form in the pan and keep the wraps from crisping․

I include the mozzarella when preparing the appetizer in the wrap․ I transfer the appetizer to a platter and add balsamic reduction․ The appetizer can be eaten cold‚ but I like to serve warm appetizers with olives and bread (marinated artichoke hearts would be another good option) on the side․ Offer balsamic reduction for dipping in a small dish․