BLT Skewer
Serves: 4 to 8 (18 to 24 pieces)
Prep Time: 10 minutes

Ingredients

• 6 to 8, 4”- 6” long Cocktail picks or thin bamboo skewers
• 3 to 4 DULCINEA™ Rosso Bruno Premium Vine-Fresh Tomatoes
• 8 to 10 slices (3 oz.) Prosciutto, thinly sliced, 6” x 2” strips
• 24 to 32 large leaves Arugula, stems removed
• 2 small Ciabatta rolls, cubed 1/2” x 1/2”, leave crust on one edge
• garnish Garlic aioli, optional for dipping

Preparation

• Slice DULCINEA™ Rosso Bruno Premium Vine-Fresh Tomatoes in half and each half into 3 wedges.
• Lay prosciutto strips on flat surface and roll up tightly into a log shape. Slice each roll in half, creating 2 pieces.
• Using the end of the skewer, hold a tomato wedge horizontally and pierce through the skin.
• Place two arugula leaves on top of each other, and fold over tip to stem in half, dark side out. Slide onto skewer, pushing leaf down to the tomato.
• Push skewer through one rolled piece of prosciutto. Repeat.
• To finish the presentation, slide a cube of ciabatta bread, piercing through the crust, onto the end of the skewer. Repeat this procedure with all remaining ingredients. Serve the “BLT’s” arranged in wheel fashion around a bowl of prepared garlic aioli, using the aioli as a dip for the skewers.

Tips and Serving Suggestions

• Cocktail picks are available in a variety of lengths. If a dainty appetizer is preferred, use a shorter pick and thread only one layer of ingredients on the skewer, then finish with the ciabatta. Substitute fresh basil leaves for the arugula. Very thinly sliced smoked ham can be substituted for the prosciutto, rolling ham in the same manner. Pesto mayonnaise would make a great dipping sauce for this summer fresh appetizer.