Fig and Goat Cheese Crostini

Ingredients

• 12 slices crusty baguette (1/2-inch-thick)
• 0.1 teaspoon pepper black
• 0.8 cup figs dried black finely chopped
• 2  figs fresh ripe cut into 1/2-inch pieces
• 6 oz goat cheese soft at room temperature
• 1 tablespoon olive oil 
• 0.8 cup port wine 
• 0.3 teaspoon salt 
• 3 tablespoons shallots minced
• 24 servings thyme sprigs fresh
• 6 inch thyme sprigs fresh minced
• 0.5  bay leaves 
• 1.5 tablespoons butter unsalted

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

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.
2. 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.
3. Put oven rack in middle position and preheat to 350°F.
4. Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil.
5. Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack.
6. Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.
7. •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.