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Heat the oven to 200C/180C fan/ gas 6. Slice the baguette diagonally into 24 pieces, around 3/4cm thick, and arrange on a baking sheet. Drizzle with the olive oil, then bake for 10 mins until lightly golden.
Spread a little pesto on each baguette slice, then top with a piece each of goat’s cheese and fig. Drizzle a drop or two of honey over each piece of fig, or to taste, then return to the oven for a further 8 mins until the cheese is golden at the edges and the fig has softened a little.
Season with freshly ground black pepper and scatter over the basil leaves, if using. Serve straightaway.