• Line a baking sheet with parchment paper like you would normally do, set aside. NOTE: For this recipe, I used my medium Bonmat on top of a medium perforated baking sheet. Set Aside.
• Preheat oven to 400F/200C.

CARROT WRAP PREPARATION

• Peel, wash and pat dry your carrots. NOTE: For this recipe, I recommend using a more cylinder-shaped carrot so your slices are uniformed. If not you can do like me and use 2 top halves from 2 carrots. Then, using a mandoline, thinly slice your carrots so you have enough to arrange them directly on your baking sheet into a large rectangle, overlapping each other. SIZE: 8 inch x 6 inch | 20 cm x 15 cm.
  1 carrot
  
• Gently brush with olive oil and sprinkle the shredded cheese on top. Be generous! NOTE: Once melted, the cheese will lace over the cooked carrots and once it comes to room temperature, will hold the sliced carrots into a wrap. Season with salt and pepper to taste.
  2 oz shredded cheese, Salt, Pepper, 1 tsp olive oil
  

COOK!

• Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your carrots from 18 minutes). They are ready once the carrots are fork tender and the cheese has melted but not crunchy.
  
• Once your Carrot Sandwich Wrap is out of the oven, let it cool down for a minute or until you are able to handle it without breaking it. Flip it over. NOTE: The cheese should be almost set but not crunchy.
  

ASSEMBLY

• On your serving plate, place the carrot wrap. Spread the ricotta cheese all over.
  2 oz Ricotta cheese
  
• To the bottom part of the wrap, add the arugula, the sliced pears and prosciutto. Fold the wrap in half and sprinkle some balsamic glaze. Enjoy & Bon Appétit!
  1 handful arugula salad, 1/4 pear, 2 slices prosciutto, balsamic glaze