40small salami circlessuch as an 8-oz package Margherita Genoa Salami or Hard Salami
10square slicescheesesuch as provolone, white cheddar, or Monterey jack (thin sliced works best for not breaking!)
40oliveswithout pits, drained (for more flavor, I recommend using deli olives or gourmet jarred olives instead of canned olives.
Optional ingredients: fresh basil leaves
Instructions
Cut the cheese slices into 4 pieces to make small squares. If your cheese is hard, you might need to let it come to room temperature so it bends without breaking.
Wrap a piece of cheese and a piece of salami around an olive, and skewer onto a decorative toothpick. Repeat to make 40 pieces.
Serve immediately, or keep refrigerated until serving, up to 48 hours. To serve, arrange on a plate, or serve as part of an appetizer platter with crackers, cheese, more salami, hummus, grapes, and crudités for dipping.
Notes
Salami: you can use larger slices of salami. If using thin salami, fold in half and then wrap around the olive. If using thick salami, just cut it in half or quarters, just big enough to wrap around the olive.
Cheese: most square slices of cheese are just the right size to cut into quarters and wrap around an olive.
Olives: make sure the pits are removed! If your olives are in olive oil, I like to pat them dry with paper towels so they are less slippery. Use good quality olives instead of cheap canned olives for best flavor.
Basil: if you want a fresh basil flavor, wrap a basil leaf around the olive too!
Swap the olive for a cherry tomato or a small piece of gherkin pickle, if you like.