Toast some slices of baguette brushed with olive oil. Spread each slice with goat cheese and season with black pepper. Select a pint of fresh, ripe figs. Cut each fig in half and then into thirds or quarters. Arrange the fig wedges on top of the goat cheese, three or four to a slice. Drizzle with local honey and sprinkle with fancy sea salt. I also dusted them with fennel pollen, which I realize is a totally random thing to have in your spice collection, but sometimes I get a little out of control at Formaggio Kitchen. You could also use crushed fennel seeds in small amounts or a pinch of lavender buds or nothing at all. Serve immediately.
Keep in mind that fresh figs are very perishable. Don't buy them more than a day ahead of time or they risk moldifying. Soft ones are best—gently squeeze them to assess their firmness. Wilson Farm in Lexington and Russo's in Watertown have had some nice-looking figs lately, just FYI. Dried figs won't have the same delicate flavor, so save those for something else.