Olives Dripping In Mozzarella

1 pack of kabobs
1 cup olive oil
16-pack rolled salami
1 tbsp black pepper
1 jar black olives
1 jar green olives
16 cubes mozzarella cheese
16 cubes Monterey jack cheese
16 grape tomatoes – halved


Lay 16 kabobs on a sheet pan and coat each kabob with olive oil. Thread one rolled salami onto each kabob. Sprinkle black pepper over the salami and then thread olives, chesses and tomatoes onto each kabob. Place a single green olive on the end of each completed kabob. Chill the kabobs for 2 hours before serving. The kabobs pair well with craft beers or red wine.

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