- 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:
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:
Brush baguette slices with oil and grill until lightly browned, or toast under the broiler.
Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.