Tomato And Mozzarella Skewers And Potato And Salami Skewers

• 1 lb waxy potatoes
• 6 None medium tomatoes, halved
• 1 tbsp balsamic vinegar
• 4 sprigs fresh basil, 12 large leaves set aside, remainder chopped
• 12 None mini mozzarella balls
• 2 tbsp oil
• 1 oz salami, sliced
• None None Rosemary sprigs, to skewer (optional)

1. Cook the potatoes in boiling salted water for 20 minutes. Drain and refresh with cold water.
2. Sprinkle the cut sides of the tomatoes with the vinegar and season with salt and black pepper. Place a basil leaf and mozzarella ball on each of 12 cocktail toothpicks and stick into the tomato halves.
3. Heat the oil in a frying pan and fry the potatoes until crispy. Halve lengthways and sprinkle over the chopped basil. Season with sea salt and coarsely ground black pepper. Sandwich the salami slices between 2 potato halves and skewer together with rosemary sprigs or cocktail toothpicks.

potatoes, tomatoes, balsamic vinegar, fresh basil, mozzarella balls, oil, salami, rosemary

Taken from recipes-plus.com/api/v2.0/recipes/16296 (may not work)