Cut bocconcini and grapes in half and set aside.

Thread half a grape onto each skewer.

Lay slices of bresaola on a workbench, top each with a few leaves of rocket and half a bocconcini. Gather each side of the bresaola and fold up around the rocket and bocconcini, like you would a taco. Insert skewer through the middle of the “taco” to secure. Then top the skewer with remaining grape to hold everything in place.

Arrange the skewers on a serving platter, drizzle with extra virgin olive oil.