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!