Pesto and Salami Wrapped Tomatoes

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.

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