This dish is a staple around our house - for holidays and for any occasion. And if you don't feel like making the chutney, if you have a great supermarket, you can probably find a jar of fig spread that will also be delicious here. I did that long before I made my own chutney, and it was terrific. But the chutney is super easy to make and fills up the house with a delicious aroma, which makes it even more fun to make and enjoy.

1 Tsb unsalted butter

1 small shallot

½ Cup sugar

½ Cup dry red wine

½ Cup fresh orange juice

1 cinnamon stick

1 whole star anise

1 t yellow mustard seeds

1/8 tsp ground allspice

1/8 tsp ground cloves

1 ½ lb. firm, ripe figs, stemmed and cut into 8ths

 

1 baguette, sliced thinly on the diagonal

Olive oil

1 package goat cheese

Fig Chutney

Melt butter in a large, heavy saucepan over medium heat. Add shallot; stir to coat. Cook until translucent,about 5 minutes. Add sugar; stir until dissolved. Add red wine and next 6 ingredients. Increase heat to medium-high; simmer until syrupy, about 15 minutes. Add figs; stir to coat. Reduce heat to medium; simmer, stirring occasionally, until figs are soft, 10-15 minutes, depending on ripeness of figs.

Bruschetta

Preheat oven to 350. Put sliced baguette on cookie sheet, drizzle with olive oil. Bake for 5-10 minutes until crisp. Remove from oven, spread with goat cheese, then top with fig chutney. Devour. Repeat.