- In small saucepan, combine figs and water. Bring to a boil; simmer over medium heat until liquid is absorbed (about 10 minutes). Stir in olives, brandy, thyme, oil and pepper. Refrigerate, covered.
- To Serve: Spread each baguette slice with about 1 teaspoon goat cheese; top with a scant teaspoon tapenade. Garnish with almond slices.