Place a griddle pan onto a high heat and drizzle the bread on both sides with the garlic-infused olive oil.
Place the bread onto the griddle pan and toast for a few minutes each side until golden. Cut each slice in half at a slight angle.
Halve the mozzarella balls, cherry tomatoes and slices of prosciutto. Thread the mozzarella, cherry tomatoes, prosciutto, olives and basil leaves onto skewers, mixing the order up as you go.
Tip the Basil Pesto out into a small bowl, swirling with the back of a spoon. Place the bowl onto a serving platter or board, then add the garlic toasts and top with the skewers. Finish everything with a drizzle of extra-virgin olive oil.