Active Time

　　40 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 24 hors d'oeuvres

　　3 tablespoons minced shallot

　　2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme

　　1/2 Turkish or 1/4 California bay leaf

　　1 1/2 tablespoons unsalted butter

　　1/4 lb dried Black Mission figs, finely chopped (3/4 cup)

　　3/4 cup Port

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　12 (1/2-inch-thick) diagonally cut baguette slices

　　1 tablespoon olive oil

　　6 oz soft mild goat cheese at room temperature

　　2 fresh ripe figs, cut into 1/2-inch pieces

　　Garnish: fresh thyme leaves

　　

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.

　　Cooks' notes:

　　•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.