These skewers make nice appetizers for a summer barbecue or potluck. You can also skip the grilling and serve them at room temperature.
12 bamboo skewers
12 ounces salami, cut into 1-inch cubes
12 ounces smoked mozzarella, cut into 1-inch cubes
24 cherry tomatoes
24 basil leaves
Freshly cracked black pepper
Soak skewers in water for 30 minutes. Preheat broiler or prepare grill.
On each skewer, thread a cube of salami, a cube of mozzarella, and a basil-wrapped cherry tomato. Repeat with additional salami, mozzarella, tomato, and basil.
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.
from Recipes from the Road
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