Appetizer: Shallot and Fig Jam on Goat Cheese Crostini with Aged Balsamic

Fig and Shallot Jam
2 1/2 cups water
24 ounces fresh black Mission figs, quartered (1 3/4 cups)
1 cup (packed) golden brown sugar
1/2 cup dry Sherry
1/4 cup sugar
3 tablespoons red wine vinegar
1 tablespoon minced shallot
1 garlic clove, minced
1 cinnamon stick
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon salt
1 tablespoon grape seed oil
1 tablespoon grated lemon peel

Sauté shallots and Bring all ingredients except grape seed oil and lemon peel to boil in large saucepan. Simmer until mixture is syrupy and figs are tender, stirring often, about 25 minutes. Add more water by 1/4 cupful if mixture is too thick. Remove cinnamon stick. Transfer mixture to processor; pulse until almost smooth. Mix in grape seed oil and lemon peel. Cover jam and chill. Bring to room temperature before serving serve on Crostini with Goat cheese and aged Balsamic

1 Baguette sliced on a diagonal 3/4″ thick
Brush with olive oil and sprinkle with salt and pepper
Bake 350 until desired toast