Layer the prosciutto

• Lay the prosciutto slices in a line on a board, overlapping them slightly so they form one long strip.

Spread and fill

• Spread the ricotta evenly over the prosciutto.
• Arrange the sliced peach on top and drizzle with hot honey.

Season and add arugula

• Top with sea salt, the arugula and a drizzle of olive oil.

Roll and slice

• Carefully roll up the strip from one end.
• Slice the roll into bite-sized pieces.

Finish with hot honey

• Drizzle each piece with more hot honey and serve.