VERIFIED BY Taste of Home Test Kitchen
- Leaf lettuce or kale
- 1 grapefruit, halved
- Fresh parsley sprigs
- 3 packages (8 ounces each) hard or cotto salami
- Pitted ripe olives or pickled onions
- Line two serving plates with lettuce. Place a grapefruit half upside down on each plate. Cover grapefruit surface with lettuce and parsley; secure with toothpicks. Fold salami in half. Place an olive or onion in the center, then roll in thirds; secure with a toothpick. Fasten to the grapefruit with a toothpick. Yield: 50 appetizers.
Originally published as Salami Bells in Country Woman May/June 1997, p40