For the fig jam
- 1 1/2 tablespoons unsalted butter
- 3 tablespoons minced shallot
- 2 (3-inch) fresh thyme sprigs
- 1 small bay leaf
- 1/4 pound dried Black Mission figs, finely chopped (about 3/4 cup)
- 3/4 cup Port
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon minced fresh thyme
- 24 (1/2-inch thick) baguette slices
- Olive oil for brushing baguette slices
- 6 ounces soft mild goat cheese at room temperature
- 2–4 fresh ripe figs (depending on size), cut into 1/2-inch pieces
- Fresh thyme leaves or sprigs for garnish (optional)
For the fig jam
- Melt the butter in a small saucepan over medium-low heat. Add shallot, thyme sprigs, and bay leaf. Cook 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 the saucepan, remove lid and simmer, stirring, until most of the liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs. Let jam cool. Stir in minced thyme. Add salt and pepper to taste.
- While jam is cooking, make the toasts. Preheat oven to 350 degrees.
- Arrange baguette slices on a baking sheet in a single layer and brush tops lightly with olive oil. Bake until lightly toasted, 7-10 minutes. Let toasts cool.
- To assemble crostini, spread each toast with a generous teaspoon of goat cheese. Top with 1 teaspoon fig jam and fresh fig slices. Garnish crostini with small thyme leaves or sprigs, if desired.
Fig jam can be made up to 5 days ahead and kept covered in an airtight container in the refrigerator. Bring to room temperature before using.
Recipe adapted from Gourmet, September 2003.