Roast the cherry tomatoes on 425°F until slightly burst.
Drizzle the roasted tomatoes with ½ tbsp of honey.
Add ½ tbsp of good quality balsamic vinegar.
Spread 1 tbsp of Calabrian chili on the toasted baguette.
Layer the prosciutto di Carpegna PDO, roasted tomatoes, and ½ cup of arugula on the baguette.
