Place the bread slices on a large baking sheet and brush with extra-virgin olive oil. Sprinkle with a little salt and pepper. Bake until golden brown and crispy, 8 to 10 minutes. Allow to cool completely on the baking sheet.
Put the cream cheese, goat cheese, heavy cream, 2 tablespoons olive oil and 1/2 teaspoon salt in a food processor. Blend until smooth.
Add the coarsely ground peppercorns, cacao nibs and thyme leaves. Pulse until well combined. Season with salt and pepper.
Smear a spoonful of the cheese mixture on each crostini. Top with some sliced and wedged figs, then drizzle with honey and sprinkle with a few thyme leaves and some salt.
This recipe has been updated and may differ from what was originally published or broadcast.