The Fig and Ricotta Crostini were a huge hit at the cocktail party. Crisp yet creamy, earthy yet slightly sweet, the dichotomies are endless, but the natural flavor of this hors d’oeuvres is fleeting, as figs are only in season for a few short months. With just a handful of ingredients, they embody the simplicity of the food at this cocktail party.

Maybe I should change that final sentence to say: “Simplicity embodies the way that I cook.” Perhaps it is because I live in the Bay Area, a place that has so many wonderful shops, like Monterey Market and The Cheese Board, to make my life easy. Or maybe Alice Water’s is to blame, whose philosophies behind food preparation have made it into the lexicon of how we cook. But I don’t really like my food fussed with. If you are fortunate enough to have marvelous ingredients, let the flavors stand out.

That’s a lot information I imparted to you, tolerant reader, for just one recipe, and it’s not even a recipe really, but more of an assemblage. So let the assemblage begin:

• Crostini can be either made or purchased, but it is infinitely tastier (and cheaper too) to make them yourself. Slice a baguette, brush both sides with olive oil, season with salt and pepper, and bake at 400 degrees for approximately 7 minutes per side.
• Use fresh ricotta if possible. It’s drier, has a more subtle mouth feel, and is brimming with good ‘ol lactose. If you can’t find fresh ricotta, use the ricotta from your grocer’s, just let it drain in a sieve for at least one hour before using. This should allow some of the whey to drain out, and give the ricotta the drier consistency that you are trying to achieve. Top each crostini with a milky dose of ricotta cheese.
• Finally top the crostini with one quarter of a fresh fig. Either green or brown figs work equally as well, it is simply a matter of preference. With a sprinkling of balsamic vinegar, and a chiffonade of fresh basil, this hors d’oeuvre has the perfect amount of acidity, and herbaceous flavor.

So there you have it, the ideal starter for your next fall fete. Elegant and simple, the hors d’oeuvre is perfect for people (like me) who don’t want their food played with too much.