Bleu Sky and fig jam

I hardly ever present a cheese tray at gatherings, I like them, but I like to offer up different ways of tasting cheese. This here I usually stuff a samosa dough with and then deep fry, which is very good, but I decided to change it up a little. (I have this fig "jam" on hand all the time, use it on toast or make fig cookies with pastry dough.) I figure about 2 slices per guest.

12 dried Turkish figs
1/8 c Wild Mountain Honey
Jones Family Bleu Sky cheese, crumbled
loaf of good french baguette
extra honey
toasted pine nuts

Place figs in a bowl and cover with boiling water, let stand for 30 minutes. Drain, reserving some of the water. Remove stems and rough chop figs.

Place figs and honey in a food processor and whiz into a thick paste. Use reserved water to thin if needed. (should be slightly thicker then a good fruit jam). Set aside.

Slice baguette on the diagonal, about 1/4" inch. Place on a parchment lined baking sheet under broiler and toast both sides lightly.

Spread about 1/2 tsp over each toast (adjust for bigger slices of bread). Return to baking pan.Place a good teaspoon on top of fig. Return to oven and heat through.

Sprinkle with pine nuts and additional honey. (use a honey comb wedge to make things nice for serving, and let the children, of all ages, chew the comb...it's fantastic!)