Fig and Goat Cheese Bruschetta

Here is the recipe for the Appetizer that I served. It was in the September 2008 issue of Cooking Light (I'm not sure what's light about it?). The actual recipe instructed me to make my own fig preserves...I was lazy and bought it from the store, so here is my abridged version.

Fig and Goat Cheese Bruschetta

40 (1/2 inch thick) slices French Bread Baguette, toasted
1 Jar Fig Preserves
1 1/4 cups (10 ounces) crumbled Goat Cheese
Finely Chopped Walnuts

Spread Fig Preserves on toasted Baguette slices. Top each with crumbled goat cheese and walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.

**I have to get the Greek Chicken Salad recipe from my mom...I will post later.