INGREDIENTS PER 4 PEOPLE
smoked provolone cheese, 14 oz
cherry tomatoes, 5 oz
basil leaves, 0,4 oz
extra virgin olive oil, 2 teaspoons
Cut the provolone into dices of 1/3 inch.
Slightly grease the tomatoes with the olive oil.
Take bamboo sticks and after putting them into cold water to prevent form burning, put the cheese and then tomatoes, alternately.
Heat the grill and put the sticks on it for about 5 minutes until the provolone soften up.
Serve with basil leaves finely chopped.
Thanks to SK food club.