2 cloves Garlic, crushed
Rosemary Sticks, for skewers
Ciabatta bread, cut or torn into small pieces
Buffalo Mozzarella, cut or torn into pieces the same size as the bread
Add garlic to olive oil in bowl along with a few rosemary leaves. Toss bread and mozzarella in bread and let marinate for 5 minutes. Season with salt and pepper. Take 1 piece bread and 1 piece mozzarella and stack them on each other. Wrap a piece of pancetta around them and push onto a rosemary stalk. Repeat until its mostly full (probably about 4 balls per skewer). Preheat grill while you finish for all bread and mozzarella. Grill for 5-6 minutes, turning once, until crisp and golden. Squeeze lemon into bowl that held the olive oil, cheese and bread, and whisk it. Add arugula and toss with your hands to lightly coat. Place arugula on plate, top with skewer and enjoy.