Honey Fig and Goat Cheese Crostini

• 1 Baguette, sliced into 1/2‑inch rounds
  
• 2–3 Tablespoons olive oil
  
• 8 Ounces soft goat cheese, room temperature
  
• 6–8 Fresh figs, thinly sliced, or about 1/2 cup fig jam
  
• 3–4 Tablespoons Double Barrel Honey (or to taste)
  
• Flaky sea salt, for finishing
  
• Optional: Chopped toasted walnuts or pecans, fresh thyme leaves, or cracked black pepper for garnish

INSTRUCTIONS:

1. Preheat oven to 350°F (175°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil on one side.
   
   

2. Bake 6–8 minutes, until lightly golden and crisp at the edges, then let cool slightly.
   
   

3. Spread each warm crostini with a generous layer of goat cheese.
   
   

4. Top with a few slices of fresh fig or a small spoonful of fig jam on each piece.
   
   

5. Drizzle Double Barrel Honey over the crostini, letting it catch on the figs and cheese, then finish with a pinch of flaky salt.
   
   

6. If you like, sprinkle with chopped nuts, thyme leaves, or a tiny bit of black pepper for extra texture and aroma, and serve right away.