- 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.
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.