Make Ahead Christmas - Fig, Pear and Boursin Crostini (Appetizer)

 This is beyond delicious and is a recipe I found in Chatelaine magazine many moons ago.  You can make the fig and pear concoction and put into the refrigerator for up to 1 week. You can also freeze the fig and pear port mixture and then defrost and reheat until desired consistency.

1 cup (250 ml) of chopped dried figs, 1/2 cup (125 ml) of Port or Marsala (use any wine you like), 2 tbsp. (30 ml) of granulated sugar or Splenda, 5 slices of peeled ginger, 1 small sprig of fresh rosemary or or 1/2 tsp. of crumbled dried rosemary leaves, 1 firm ripe pear, 1 baguette sliced 1/4 inch slices, 1 50 g. pkg. of Boursin cheese (Boursin is a soft creamy cheese you can get in the deli section of your grocery store), or use a soft goat cheese if you'd rather. 

Place the figs, port, sugar, ginger, and rosemary in a small saucepan, set over medium high heat and bring to a boil, uncovered, stirring occasionally. Then reduce heat to medium and simmer, stirring occasionally for 3 minutes. Meanwhile peel and core pear, then chop. Stir into fig mixture and continue simmering, stirring occasionally, until most of the liquid is absorbed, 2-4 minutes. Refrigerate to cool quickly. Discard ginger slices. If making ahead, turn into a jar or plastic container. Seal tightly and refrigerate up to 1 week Then make the crostini. Preheat the oven to 400 F (200C). Slice baguette into 1/4 inch thick rounds and spread out on a baking sheet. Toast in oven until edges are golden tinged 5-6 minutes. If making ahead, store in an airtight container at room temperature. Spread baguette toasts with a heaping tsp. of Boursin. Top with fig mixture. Delicious with a glass (or bottle) of bubbly.