Fig and Pate Bruschetta

Ingredients

• 1 tablespoon unsalted butter
• 3 large shallots
• 1 cup ruby port
• 2 dried bay leaves
• 4 whole black peppercorns
• 1 long strip orange peel
• 16 black or purple figs, quartered
• + 5 more ingredients
• • Salt and freshly ground black pepper
  • 1 ½ teaspoons fresh thyme, leaves, plus 8 sprigs for garnish
  • 8 ½-inch-thick slices whole-grain walnut bread
  • Olive oil, for brushing
  • 10 ounces smooth pate, such as foie gras or chicken liver

1. Melt butter in a small skillet over medium heat. Thinly slice 2 shallots, and saute until golden and caramelized, about 6 minutes. Set aside. 2. Quarter remaining shallot. Combine with port, bay leaves, peppercorns, and orange peel in a small saucepan. Set over medium heat, and bring to a boi...

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