Bruschetta with arugula pesto - Donna Hay Challenge

Here comes another Donna Hay Challenge. And this time I was thinking.
I didn't focus on changing position of a napkin (but I know I should), or trying to make perfect slices of mozzarella. I even didn't make my own pesto (shhh..., don't tell anybody) and all because of Joanne. She wrote  "How many more pictures of mismatched cutlery and milk bottles do we really need to see?" and I can't stop thinking about this sentence. I love milk bottles' photos, they are so cute, make me feel like I was somewhere nice and cosy. I would die to make delicious photos like that, but what about my own style? Do I really want to make photos like a lot of different people?
I love Donna Hay Challenges. I was just going through my photos and thinking how different they are and how proud of them I am. They are better than my usual photos. I spend more time working on them. Simone is great, she always chooses something different. But still, everytime it is up to you what will you learn this time.

So yes, instead of repositioning the napkin, moving a table to get different light. I was just thinking about milk bottles! I know my weakness. I know that I don't like this colour of wood in a photo but love the colours in the original one. I don't like props just put to be there, like I did here. Small bottle of water? And a tiny jar. OK, I know it should be a glass, but still I wouldn't put it this way myself, I prefer when you can actually believe that someone will be eating the food any time. But what is my style?
I haven't got an answer and probably won't find it soon either. But I like this itchy feeling that unanswered question gives me.

It is a really delicious bruschetta and really easy to make, perfect for a breakfast or lunch. 

The original challenge photo you can see at the Simone's blog and it was taken by Con Poulos.

Bruschetta with arugula pesto 

• 8 slices bread 
• 1 clove garlic (halved) 
• extra virgin olive oil (for sprinkling) 
• 3-4 pieces bocconcini (in small slices or you can use regular mozarella) 
• 8 slices prosciutto 
• black pepper (coarsely ground) 

For arugula pesto 

• 1 handful basil 
• 2 handfuls arugula (rocket) 
• 1 handful basil 
• 40 g pine nuts (roasted) 
• 20 g grated parmesan 
• 1/4 garlic clove 
• 60 ml extra virgin olive oil 

Notes:
I used store-bought pesto I brought from my trip to Italy, but I made pesto before and it's really worth trying. Because I don't have a griddle pan I toasted bread in an oven. Next time I would put mozzarella and let it melt under a grill as I prefer it melted :)

For making the arugula pesto put arugula, basil, pine nuts, parmesan and garlic into a food processor and puree roughly.
>While the motor is running add the olive oil and mix until it is a thick, rough substance.
Don't make it too fine. Chunks are ok to have.
Heat a griddle pan and bake both sides of the bread golden brown and crispy.
Rub this with half a clove of garlic and sprinkle with some olive oil.
Put some of the slices of mozarella on the toast and liberally cover with the pesto.
Top this with a slice of prosciutto and finish with some salt and pepper.