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To a low bowl or plate, spread goat cheese and drizzle with olive oil.
In a small pot warm honey, fig jam, balsamic over medium heat, whisking to combine. Heat for about 5 minutes.
Remove from the heat and let cool slightly, about 5 minutes.
Drizzle or gently spread the fig jam mixture over the goat cheese.
Top with fresh thyme leaves (remove the leaves from the sprigs) and pecan pieces.
Add a pinch of sea salt and then serve with crackers or crostini.