6-inch sweet or sourdough baguette
2 teaspoons extra-virgin olive oil
¼ cup chevre (goat) cheese
½ cup arugula
2 to 2 ounces thin-sliced prosciutto
Fresh lemon juice
Fresh ground black pepper

Split baguette in half horizontally. Drizzle cut surfaces with olive oil. On cut side of baguette bottom, spread chevre cheese. To with arugula leaves and prosciutto. If desired, add a squeeze of lemon juice and sprinkle with black pepper. Set baguette top, cut side down, on filling.