At our house spring begins when we open the large sun porch located on the southern side of our home. Although spring arrived officially back in March, we only recently felt that the weather was warm enough to spend time in this special room which opens on three sides to the outdoors. We’ve been entertaining al fresco there by inviting friends to come for wine and appetizers. For last minute nibbles I’ve set out ramekins filled with Castelvetrano olives, mixed roasted nuts, sliced figs, or cubes of aged Gouda cheese. However, when I have more time, I love to make starters like the Bruschette with Goat Cheese, Prosciuto, and Figs that are featured here today.
Simple to assemble, these savory treats are satisfying, but still light enough to enjoy before a meal. They are prepared with toasted baguette slices that are spread with creamy goat cheese, covered with prosciutto, and then topped with fresh sliced figs. Drizzles of balsamic vinegar and honey add tart and sweet notes to these hors d’oeuvres, while julienned fresh mint provides an herbal accent.
A single recipe yields 12 servings, but you can easily double it for a larger group. I think these bruschette taste particularly good with a chilled rosé or pinot grigio. Cheers to spring!
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Bruschette with Goat Cheese, Prosciutto, and Figs
12 baguette slices cut about 3/8 inch thick
Olive oil
4 oz creamy goat cheese at room temperature
Balsamic vinegar
3 thin slices (about 2 oz) of prosciutto cut into pieces to fit the tops of the bread slices
6 fresh figs such as Black Mission, stems discarded and figs cut lengthwise into 4 thin slices.
Honey for drizzling
1/4 cup thinly julienned mint
1.Arrange a rack at center position and preheat the oven to 350 degrees F.
2.For the bruschette, arrange the bread slices on a baking sheet, and brush on both sides with olive oil. Bake until slices are crisp and golden, 4 to 5 minutes per side. Remove and if not using immediately, leave at room temperature uncovered for up to 1 hour.
3.To assemble, spread each toasted baguette slice generously with goat cheese. (You may have some left over; save extra for another use.) Then drizzle with a drop or two of balsamic vinegar. Top with a piece of prosciutto and ruffle it slightly. Then top with 2 fig slices. Drizzle with a drop or two of honey and again with a few drops of balsamic vinegar. Sprinkle with julienned mint. Repeat with remaining slices.
4.To serve arrange on a serving plate or tray and offer with cocktail napkins.
Copyright Betty Rosbottom 2024
Makes 12 bruschette
