Marinated Fig and Goat Cheese Crostini

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8 ounces goat cheese, at room temperature

2 tablespoons extra-virgin olive oil

1/2 teaspoon honey

2 tablespoons minced fresh tarragon

2 tablespoons minced shallots

Zest and juice of 1 lemon

Kosher salt and freshly cracked black pepper

8 fresh figs, diced

1 teaspoon saba vinegar (see Cook's Note)

8 toasted crostini