Fig & Goat Chesse Crostini

Ingredients

3 Tablespoons minced shallot
2 (3-inch) fresh thyme sprigs; plus ½ teaspoon minced thyme
½ bay leaf
1 ½ tablespoon unsalted butter
¼ pound dried figs finely chopped (3/4 cup)
¾ cup Six Leaves Port
¼ teaspoon salt
1/8 teaspoon pepper
12 (1/2-inch-thick) diagonally cut baguette slices
1 tablespoon olive oil
6 oz. soft mild goat cheese at room temp
2 fresh ripe figs, cut into ½-inch pieces

Directions:

Cook shallot, thyme sprigs, and bay leaf in butter in a heavy saucepan over moderate-low heat; stirring until shallot is softened (about 2 minutes).
 

Add dried figs, Port, salt, pepper and bring to a boil.
 

Smmer, cover until figs are soft (about 10 minutes). If there is still liquid in the saucepan, remove lid and simmer; stirring until the liquid is evaporated (3-4 minutes).
 

Discard bay leaf and thyme sprigs and transfer to bowl.
 

Cool, then stir in minced thyme and salt/pepper to taste.

Make Toasts while jam cools

Put oven rack in the middle of the oven and preheat to 350 degrees.

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.

Assemble crostini

Note: Fig jam can be made ahead of time. Bring to room temp before using.