Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Pesto and Salami Wrapped Tomatoes
0
0
0
0
0
  • total
  • prep

Provided By:
Alexis Touchet

  • Would you say this recipe is...
    + VOTE NOW

    • Set up a mini assembly line and this adorable appetizer couldn't be any easier to put together. Fresh parsley leaves impart a fresh herbal taste that's important to the flavor balance, so don't be tempted to leave them out.

    Ingredients

    Serves:

      • 6 ounces sliced hard salami (3 1/2 inch round)
      • 2/3 cup prepared basil pesto
      • 1 cup loosely packed flat-leaf parsley leaves
      • 40 large grape tomatoes (about 1 1/2) pints
      • Equipment: small wooden picks

    Directions

    Halve salami rounds. Spread 1/2 teaspoon pesto on 1 half, then arrange a parsley leaf on pesto with pointed end toward rounded edge of salami. Put a tomato on parsley, then fold ends of salami over tomato, overlapping, and push a pick through salami and tomato to secure. Make more in same manner.

    Make ahead: Wrapped tomatoes can be made 1 day ahead and kept chilled, loosely covered with plastic wrap. Let stand at room temperature 1 hour before serving.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    1 Comment

    Filter by:
    Sue Anne

    This is yummy & so easy to make. Best flavor if salami is @ room temp.

    November 30 2011 at 8:10 AM Report abuse rate up rate down Reply

    Also on AOL >>>