• Wash and dry produce.

• Toast sourdough.

• Quarter lemon. Thinly slice cucumber on a diagonal; season with salt and pepper. Separate prosciutto slices; cut crosswise into 1/2-inch strips. TIP: For easier spreading, bring goat cheese to room temperature.

• In a medium bowl, toss together arugula, a large drizzle of olive oil, and juice from one lemon wedge (juice from two wedges for 4 servings). Season with salt and pepper to taste.

• Spread a thin layer of goat cheese over toasted sourdough. Top with as much sliced cucumber as you like. Arrange dressed arugula and prosciutto on top.

• Divide toasts between plates; drizzle with hot honey. Serve with remaining lemon wedges and any remaining cucumber on the side.