Pesto and Salami Wrapped Tomatoes

Pesto and Salami Wrapped Tomatoes
Serves: 10

Ingredients:  

                                                      

• 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.