How to make it
Make the gastrique: Take a small sauce pot add red wine, red wine vinegar, and honey, and reduce by half, let cool. In a small bowl, whisk in 1 cup of olive oil.
Turn the grill to medium to medium-high heat, brush olive oil on your sliced bread, and grill until nice and toasted on both sides.
Put goat cheese in a small bowl, add chopped thyme, chives, and tarragon. Season with salt and black pepper. Mix until everything is incorporated. Refrigerate until ready to use.
In a small bowl, add your sliced figs and marinate with a small amount of salt and black pepper and ½ cup of the gastrique, letting it marinate for five minutes.
For serving: Spread a good amount of your herbed goat cheese on grilled sliced breads, add marinated sliced figs on top, and finish with a little more of the gastrique and top with microgreens.