Whipped Chèvre and Balsamic Fig Toasts

For the chèvre:

• 4 oz chèvre, at room temperature
• 3 Tbsp mascarpone cheese
• 1 tsp Brightland Feast Olive Oil
• 1 tsp California Orange Blossom Honey
• 2 sprigs of thyme, leaves only
• Salt, to taste
• Freshly ground black pepper, to taste

For the figs:

• 12 oz ripe figs, quartered and/or halved depending on the size
• 2 Tbsp Brightland California Orange Blossom Honey
• 2 Tbsp Brightland Velvet Fig Balsamic Vinegar

To Assemble:

• About 8 slices of brioche 
• 3 Tbsp Feast Olive Oil, plus more as needed for frying and finishing

Make the Chèvre

1. In a food processor, add the chèvre, mascarpone, Feast Olive Oil, California Orange Blossom Honey, thyme, salt, and black pepper.
2. Process until smooth and whipped, scraping down the sides as needed.
3. Set aside.

Prepare the Figs

1. In a skillet or sauté pan over medium heat, add the figs, California Orange Blossom Honey, and Velvet Fig Balsamic Vinegar.
2. Stir gently to coat and cook until the mixture is syrupy and coats the figs, 6 to 8 minutes.
3. Set aside.

Toast the Bread

1. Cut the crusts off the brioche slices.
2. Cut mini rectangular toasts from each slice that are about 1.5 x 2.5 inches (doesn't have to be exact). They should yield about 15 to 17 mini toasts depending on the size of your bread.
3. In a skillet over medium heat, add the Feast Olive Oil. Once it shimmers, fry the toasts in batches until golden brown and toasted on both sides, adding more olive oil as needed whenever the pan looks dry.

Assemble

1. Spread an even layer of whipped chèvre onto the toasts and top with figs, then drizzle with a bit of the syrup. Serve immediately.