Honey Balsamic Reduction Sauce: In a small pot over low heat, simmer balsamic vinegar and honey until the mixture has reduced (about half). The syrup should lightly coat the back of a metal spoon.Transfer to a small bowl. Set aside. Roasted & Glazed Beets: Preheat the oven to 400 degrees. Prepare baking sheet with aluminum foil. Prepare the beet by removing the leafy stems and roots of the beets, peel each one, and cut the beet in half. Place the cut beets onto the prepared baking sheet and drizzle with olive oil, kosher salt and ground black pepper. Roast for 35 - 40 minutes, flip the beets to the other side with a spatula midway through the roasting process. Let the beets cool before you start cutting, thinly slice each one and transfer to the bowl. Toss with prepared honey balsamic reduction sauce and fresh thyme. Set aside. Assemble Crostini: Cut the French Roll in half lengthwise, then use a bread knife to slice each half (lengthwise again) into long pieces that are about 1 centimeter thick each. You should now have 4 long pieces of the prepared crostini the original length of the bread. Cut each of those thin slices into 1”x1½" rectangle shapes. Brush both side of each slice of bread with extra virgin olive oil, and grill it on the pan or griddle until lightly golden. Remove from heat and set aside. Evenly layer each piece of crostini with beet, fresh arugula, and the premium prosciutto (in that order). Next, sprinkle each piece with goat cheese and a pinch of black pepper. Finally, drizzle them with the honey balsamic reduction sauce. Serve immediately.