Chef Allison Jenkins makes her own ultra-creamy ricotta (you can also use store-bought), then adds different toppings. Slideshow: Bruschetta and Crostini Recipes
Light a grill or preheat a grill pan. Lightly brush the cut sides of the figs with olive oil and grill until lightly browned and warm, about 2 minutes. Transfer the figs to a bowl and top with the basil, balsamic vinegar and the 2 tablespoons of olive oil. Season with salt and pepper. Toss to coat and let stand for 20 minutes.
In a medium bowl, combine all of the ingredients through the balsamic vinegar, then season with salt and pepper; let stand for 30 minutes.
Combine all of the ingredients except the ricotta and bread in a medium saucepan and bring to a boil. Cook over moderately low heat, stirring occasionally, until the liquid is syrupy, about 30 minutes. Transfer to a bowl and let cool for 5 minutes; discard the thyme sprigs.
Serve the ricotta chilled or at room temperature with toasted baguette slices and the figs, tapenade and compote.
The tapenade and fruit compote can be refrigerated separately for 2 weeks. The figs can be refrigerated overnight; bring to room temperature before serving.