INGREDIENTS

1 cup fresh black mission figs , quartered (about 5 figs)
1/4 cup port wine
12 ounces chilled brie cheese, de meaux
1/4 teaspoon tellicherry pepper , freshly ground
3 tablespoons olive oil , divided
1 tablespoon balsamic vinegar
18 slices baguette , thinly cut on the bias
fleur de sel

DIRECTIONS

Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced (5 to 6 minutes). Remove from the heat and reserve.
Remove [...]