6 Calabrese Salami, slices, halved (about 2 oz., 57 g)
12 Medium fresh basil leaves
6 Cherry tomatoes, halved
12 Small bocconcini cheese balls
12 pieces of sun-dried tomato in oil, about 1/2 inch each
12 wooden cocktail picks
1 Tbsp Balsamic vinegar
Coarsely ground pepper sprinkle
Arrange salami on work surface, placing 1 basil leaf over each piece. Place next three ingredients in a row over top. Fold up ends of salami and insert a wooden pick from end to end to secure. Place on a baking sheet.
Drizzle with balsamic vinegar. Bake in a 400°F oven for about 3 minutes until hot.
Sprinkle with pepper and serve immediately.