120g pack thick-cut pancetta, cut into 16 thick lardons
4 vine-ripened tomatoes, quartered
½ pack of rosemary, leaves picked
2 tbsp olive oil
8 soaked wooden skewers
Heat the grill to medium. Thread a piece of sausage onto each skewer, followed by a piece of bread, a bit of pancetta and a tomato, then repeat with the remaining ingredients – you should have two of everything on each skewer.
Line a baking tray with foil, scatter over the rosemary, and place a rack on top with the skewers. Drizzle over the oil and grill for 20-25 mins, turning every few mins, until everything is cooked through and crispy. If the bread is blackening too quickly, turn it round every min or so.