Slice baguette into thin slices, placed on parchment lined cookie sheet. Drizzle each slice with olive oil and season with Kosher salt and pepper.
Bake for 13 to 15 minutes in 350°F oven.
While crostini’s are baking. Place ricotta cheese in bowl, using a hand mixer whip for 2 minutes until lumps are removed. Stir in honey and chopped pecans.
Slice figs and set aside.
Remove crostini’s from oven once crispy and golden brown, allow to cool. Spread each slice with fig jam, edge to edge. Top the jam with a dollop of the ricotta mixture. Garnish with sliced fig and spiced pecan. Add a sprig of thyme as garnish.