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.
- 6 ounces sliced hard salami (3 1/2 inch round)
- 1 cup loosely packed flat-leaf parsley leaves
- Equipment: small wooden picks
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.