• Wash and dry produce. Quarter lemon. Toast sourdough until golden. Separate prosciutto and lay flat on a work surface; cut horizontally into 1/2-inch strips.

• In a medium bowl, combine arugula, 11/2 tsp olive oil (3 tsp for 4 servings), a pinch of salt and pepper, and as much lemon juice as you like.

• Spread a thin layer of ricotta over toasted sourdough. Top with arugula mixture, prosciutto strips, and a drizzle of jam. Sprinkle with as many chili flakes as you like.

• Divide open-faced sandwiches between plates. Serve with any remaining lemon wedges on the side.