Fig and Goat Cheese Crostini

• 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

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.
3. Simmer, covered, until figs are soft, about 10 minutes.
4. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more.
5. Discard bay leaf and thyme sprigs and transfer jam to a bowl.
6. Cool, then stir in minced thyme and salt and pepper to taste.
7. Put oven rack in middle position and preheat to 350F.
8. Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil.
9. Bake until lightly toasted, about 7 minutes.
10. Cool on baking sheet on a rack.
11. Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.

shallot, thyme, turkish, unsalted butter, salt, black pepper, baguette slices, olive oil, goat cheese, fresh ripe figs, thyme

Taken from www.epicurious.com/recipes/food/views/fig-and-goat-cheese-crostini-108479 (may not work)