Soft goat cheese with fig jam and pecans

300 g soft goat cheese  (about 1 ½ cups goat cheese)

1/2 cup fig preserve

1/4 cup toasted pecans, roughly chopped

1 tablespoon honey

1 tablespoon balsamic vinegar

2-3 fresh thyme sprigs

1 tablespoon olive oil

Crostini for serving

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Spread the softened goat cheese in a shallow serving plate and drizzle with olive oil.

In small pot, whisk honey, fig preserve and balsamic vinegar over medium heat for about 5 minutes. Remove pot from the heat and cool for 5 minutes. Drizzle over goat cheese, and sprinkle with pecans and thyme sprigs. Sprinkle with Maldon sea salt and serve with crostini or crackers.

To make your own crostini, slice baguette on the diagonal into ¾-inch thick slices, brush with olive oil and sprinkle with sea salt and roast in 400°F oven for 5 minutes each side.