Preheat the oven to 425 degrees F. Brush the baguette slices with 2 tablespoons of olive oil. Bake for 3-5 minutes or until golden. Let cool slightly.
Meanwhile, pulse the figs, olives, capers, and thyme in a food processor until course. Add the Balsamic vinegar and olive oil and process until combined. Season to taste with salt and pepper (you won’t need much, as this is already so flavorful!).
Spread a heaping teaspoon of goat cheese on each of the crostini and top with a dollop of tapenade. Garnish with additional thyme leaves.
MAKE AHEAD: The tapenade can be made up to 3 days in advance and stored in the refrigerator.
