BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 21 2009

Salami, Mozzarella and Basil Tomato Skewers

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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.