Sausage, Bocconcini and Mango Skewers
- 16 thin slices of dry-cured sausage, about 3 inches (8 cm) in diameter
- 16 fresh basil leaves
- 8 mango cubes
- 8 cocktail-sized bocconcini
- Olive oil to taste
- Freshly ground pepper
- 16 small wooden skewers
- On each skewer, thread 1 slice of dry-cured sausage folded into quarters, 1 basil leaf, 1 mango cube, 1 more slice of dry-cured sausage folded into quarters, 1 basil leaf and then 1 bocconcini.
- As you build them, place the skewers on a serving platter and drizzle with olive oil. Season with pepper.