A fresh twist on a classic, perfect for summer entertaining.
If you’re hosting a summer party: Memorial Day, Fourth of July, or just a laid-back backyard BBQ, these Italian BLT skewers are a total crowd-pleaser. They’re playful, flavorful, and make you look like the host or guest who just gets it. Think of it as the grown-up version of a BLT, layered onto skewers and drizzled with a nutty, herb-packed pesto vinaigrette.
This idea was born out of a craving for focaccia, bacon, and basil, three things that practically scream summer. I wanted an appetizer that felt festive but wasn’t fussy. Something you could prep ahead, bring to a party, and serve straight from a platter without reheating or rearranging. And something everyone is sure to love.
I’ll be honest: I wasn’t sure how you were supposed to eat these at first. Do you nibble around the bread? Go in for the whole bite? It reminded me of the first time I tried sushi, just go for it, and trust me, it works. And it is so good.
Why You’ll Love These BLT Skewers:
- Perfect for warm-weather gatherings.
- Fun spin on the classic BLT sandwich.
- Make-ahead friendly for low-stress hosting.
- Packed with flavor + texture in every bite.
- Easily adaptable.
Ingredients You'll Need
Skewers:
- focaccia
- olive oil (for brushing or drizzling)
- garlic clove (optional, for rubbing grilled bread)
- bacon: I used a thick-cut platter bacon and cooked it just shy of crispy, so it still had a bit of bite without crumbling. Each strip was cut into three pieces, so I only needed about 8 thick slices total. If you're using standard thin-cut bacon, you may want to use a whole piece per skewer to balance the other components.
- baby arugula: No arugula? No problem. Use whatever greens you love, just fold or layer them so they stay in place. Butter lettuce, baby spinach, or even romaine hearts would all work well here.
- cherry tomatoes or roasted red pepper strips
- skewers or cocktail picks
Pistachio Pesto Vinaigrette:
- fresh basil
- shelled pistachios walnuts and pine nuts work well too.
- white balsamic vinegar or white wine vinegar. You may need to add a touch of honey if you use white wine vinegar to balance the acidity. Taste the dressing and adjust accordingly.
- olive oil
- grated Parmesan
As for the dressing—yes, it's basically a pistachio pesto, and yes, you can blend it super smooth if you prefer. But I like to leave it a little chunky. The texture adds a rustic charm, and all those bits of basil, pistachio, and Parmesan cling to the skewers in the best way. Plus, it just looks pretty.
How to Make these Italian BLT Appetizers
1. Cook the bacon (oven, Blackstone, or stovetop—whatever’s easiest). Let it cool, then cut into 2-inch pieces.
2. Grill focaccia until golden. Optional: rub with garlic for extra depth and cut into ½ inch cubes.
3. Make the vinaigrette: Blend basil, pistachios, balsamic, oil, Parmesan, and seasonings until rustic but pourable.
4. Assemble the skewers: Layer focaccia, bacon, arugula, and tomato (or pepper).
5. Just before serving, drizzle generously with vinaigrette or serve it on the side.
Make-Ahead Tips:
- Vinaigrette keeps in the fridge for up to 3 days.
- Bacon and focaccia can be prepped the morning of.
- Skewers can be assembled a few hours ahead, cover and store at room temp.
- Drizzle vinaigrette just before serving for best texture and color.
Serving Ideas:
- Serve flat on a wooden board with the pesto vinaigrette in a shallow bowl for extra dipping or drizzling.
What to Serve with These Mini BLTs
- Cocktails: Cucumber Martinis or this Strawberry Basil Mocktail.
- Wines: Crisp Pinot Grigio or a light rosé
- Other appetizers: Grilled shrimp skewers, peach and prosciutto bites, caprese on a stick, summer veggie cups with Ranch Dressing.
Recipe
Rustic Italian BLT Skewers with Pesto Vinaigrette
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
For the Skewers:
- ½ loaf focaccia about 12" x 9"
- 2 tablespoons olive oil for grilling bread
- 1 garlic clove cut in half (optional, for rubbing bread)
- 8-12 slices bacon *see notes
- 3 cups baby arugula
- 2 cups cherry tomatoes or 2 roasted red peppers, cut into strips
- 24 small skewers 6-inch bamboo
For the Pistachio Pesto Vinaigrette:
- 2 packed cups fresh basil leaves
- ½ cup shelled pistachios
- 4 tablespoons white balsamic vinegar white wine vinegar + 1 teaspoon honey or freshly squeezed lemon juice
- ⅔ cup extra virgin olive oil
- 4 tablespoons grated Parmesan cheese
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Instructions
Cook the Bacon (Pick One Method):
- Oven: Preheat oven to 400°F. Lay bacon on a foil-lined sheet pan with a rack. Bake for 15–20 minutes or until crispy. Drain and cut each slice into 1½–2-inch pieces.
- Blackstone Griddle: Preheat griddle to medium. Lay bacon strips flat. Cook for 3–5 minutes per side, or until crispy. Drain and chop.
- Stovetop: Cook in batches in a large skillet over medium heat, turning occasionally until crisp. Drain and cool.
Grill the Focaccia:
- Cut the focaccia in half (like you’re making an open-faced sandwich). Brush lightly with olive oil and grill on a hot grill or pan for 2-4 minutes per side until golden and charred. Rub the bread with cut garlic while still warm for added flavor. Then cut into ½ inch cubes. Set aside.
Make the Pistachio Pesto Vinaigrette:
- Pulse basil and pistachios in a food processor until just slightly chunky. Add the mixture to a small bowl and stir in white balsamic vinegar, olive oil, and Parmesan until well combined. (If using white wine vinegar, add about 1 teaspoon of honey to balance the acidity.)
Assemble the Skewers:
- On each skewer, layer: 1 grilled focaccia cube, 1 piece of crispy bacon, a small bunch of arugula (folded or rolled), and 1 cherry tomato or a strip of roasted red pepper. Repeat for all skewers.
- Just before serving, drizzle skewers with the basil pistachio vinaigrette or serve on the side.
Notes
- I used a thick-cut platter bacon and cooked it just shy of crispy, so it still had a bit of bite without crumbling. Each strip was cut into three pieces—so I only needed about 8 thick slices total. If you're using standard thin-cut bacon, you may want to use a whole piece per skewer to balance the other components (especially the arugula and crouton).
- As for the dressing—yes, it's basically a pistachio pesto, and yes, you can blend it super smooth if you prefer. But I like to leave it a little chunky. The texture adds a rustic charm, and all those bits of basil, pistachio, and Parmesan cling to the skewers in the best way. Plus, it just looks pretty.
- No arugula? No problem. Use whatever greens you love, just fold or layer them so they stay in place. Butter lettuce, baby spinach, or even romaine hearts would all work well here.
Nutrition
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