Roasted Fig and Ricotta Crostini with Balsamic Vinegar

This simple combination makes the most of what the ingredients have to offer: Sweet earthiness, rich creaminess, and a pop of pungency to brighten it up.

For six crostini:
5 figs
3/4-cup fresh ricotta
6 slices Italian bread or baguette
Olive oil
Salt and Pepper
Balsamic Vinegar for drizzling

Preheat your oven to 350 degrees. Drizzle the bread with olive oil and put on a baking sheet. Bake for 10 minutes on the center rack, flip, and bake for another five minutes or until the bread is crisp and toasted. Next, turn the oven up to 400 degrees. Slice the figs into quarters and place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast the figs for about 20 minutes, or until bursting and colored. Smooth two tablespoons of ricotta onto each crostini (the toasted bread) and top with three or four pieces of fig. Grind a little pepper over it and drizzle with balsamic vinegar.

Wine pairing: 2010 Saetti Lambrusco, $17.
This is a great dry lambrusco that pairs naturally with balsamic vinegar—they both come from the Emilia Romagna region in Italy.