Serves 4


  • 2 ounces arugula (4 cups)
  • ¼ cup almonds, toasted and chopped
  • Finely grated zest of 1 lemon
  • 2 Tbsp. lemon juice (from 1 lemon)
  • 1 garlic clove, chopped
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 6 Tbsp. olive oil, plus more for brushing baguette slices
  • 12 thin slices prosciutto (5 ounces)
  • 4 peaches, each cut into 6 wedges
  • 24 cherry tomatoes (1½ pints)
  • 24 bocconcini (9 ounces)
  • 8 (1"-thick) baguette slices


    Total time: 35 minutes

    In a food processor fitted with a metal blade, pulse arugula, almonds, lemon zest and juice, garlic, salt, and pepper until finely chopped, scraping down sides a few times. With motor running, pour in 6 Tbsp. oil and process to a paste. Transfer to a serving bowl and set aside.

    Preheat grill to high. Cut each prosciutto slice in half lengthwise. Wrap each peach wedge in a prosciutto slice. On each of 24 (6") skewers, thread a wrapped peach wedge, a cherry tomato, and a bocconcino. Grill skewers until the prosciutto is crisp, about 1 minute per side. Brush baguette slices with olive oil and grill until toasted, about 10 seconds per side. Place 6 skewers and 2 baguette slices on each of 4 plates and serve, passing reserved arugula pesto at the table for drizzling.

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