•Fig jam can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
•Toasts can be made 1 day ahead and cooled, then kept in an airtight container at room temperature.
Recipe information
Total Time
1 hr
Yield
Makes 24 hors d'oeuvres
Ingredients
Preparation
Make savory fig jam:
Step 1
Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl. Cool, then stir in minced thyme and salt and pepper to taste.
Make toasts while jam cools:
Step 2
Put oven rack in middle position and preheat to 350°F.
Step 3
Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil. Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack.
Assemble crostini:
Step 4
Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.
