Active Time: 25 minutes
Total Time: 25 minutes • Serves: 8
1 container (6 ounces) refrigerated basil pesto
32 pitted large kalamata olives or black olives
1 package (8 ounces) fresh mozzarella cheese, cut into 32 chunks
2 slices (1/2-inch-thick) Deli Genoa salami (about 5 ounces), each cut into 16 chunks
16 grape tomatoes (about 1/2 pint), cut crosswise in half
16 6-inch bamboo skewers
Let pesto stand at room temperature 15 minutes. Meanwhile, alternately thread olives, cheese, salami and tomatoes onto skewers, repeating to include 2 of each ingredient per skewer. Arrange skewers on serving platter; serve with pesto for dipping.
Each serving: about 236 calories, 20 g total fat (7 g saturated), 39 mg cholesterol, 566 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugars, 10 g protein
If thin slices of Genoa salami are available, roll or fold slices then skewer.