Add all of the cranberry fig jam ingredients to a medium pot and bring to a simmer over medium heat, stirring occasionally. Reduce heat to a simmer and cook for 10-15 minutes, breaking down the cranberries against the side of the pot with the back of a wooden spoon, until thickened. Set aside.
Brush baguette slices with olive oil and place on a baking sheet. Toast in the oven on the upper rack for 5-6 minutes per side, until it just turns golden brown and crispy on the edges.
Preheat the oven to broil.
Place a slice of cheese on each baguette and place baking sheet back in the oven on the middle rack several inches from the broiler for 1-3 minutes, just until the cheese melts and begins to bubble.
Transfer cheesy baguettes to serving platter, top each with a spoonful of cranberry fig jam and a sprinkling of toasted walnuts. Serve warm or room temperature.
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Notes
The cranberry jam will keep up to a week in the fridge and reheats well if you make it in advance.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.