BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 21 2009

Salami, Mozzarella and Basil Tomato Skewers

12 bamboo skewers
24 cherry tomatoes
24 basil leaves
12 ounces salami, cut into 1-inch cubes
12 ounces smoked mozzarella, cut into 1-inch cubes
Olive oil
Freshly cracked black pepper

Soak skewers in water for 30 minutes. Preheat grill or broiler on low heat.

Wrap each tomato with a basil leaf.

On each skewer, thread a cube of salami, a cube of mozzarella and a basil-wrapped cherry tomato. Repeat with additional salami, mozzarella, and tomato.

Place the skewers on a baking sheet. Broil 4 to 5 inches from heat about 1 minute or until just warm. (If grilling, place them on the grill over low heat, or as the coals are burning down, for 1 to 2 minutes, turning once.) Watch skewers carefully so that the cheese softens a little but does not melt.

Arrange skewers on a serving platter. Drizzle with oil and sprinkle with cracked pepper. Serve warm.