Lay the slices of prosciutto on a flat surface (or cutting board), slightly overlapping each piece to form one larger rectangle. This helps everything hold together when rolling.

Evenly spread a thin layer of softened goat cheese across the prosciutto, leaving a small border around the edges.

Spoon a thin layer of fig jam over the goat cheese and gently spread it out.

Add a small handful of arugula in an even line across the center. Keep it light so the roll stays tight.

Starting from one edge, carefully roll the prosciutto into a tight log—similar to rolling sushi. Use gentle pressure to keep everything compact.

Using a sharp knife, cut the roll into 1–2 inch pieces, just like sushi rolls. Wipe the knife between cuts if needed for clean edges.

Arrange the pieces on a platter and drizzle with hot honey just before serving.