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Rustic Italian BLT Skewers with Pesto Vinaigrette

Enjoy a fresh take on a classic with these Italian BLT skewers. Perfect for summer, they are packed with flavor and texture!
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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.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American, Italian
Servings 12
Calories 254 kcal

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

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

Serving: 2skewersCalories: 254kcalCarbohydrates: 12gProtein: 6gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 9mgSodium: 258mgPotassium: 176mgFiber: 1gSugar: 2gVitamin A: 288IUVitamin C: 7mgCalcium: 34mgIron: 1mg
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