Peel figs and cut off without stem. Peel the shallots and cut into fine slices. First sauté only the shallots in olive oil until colorless, then add the figs and continue to sauté together. Then add port wine and cassis and cook on low heat until the liquid has almost completely evaporated.
Cut the bread into thin slices and toast them in the kitchen stove or frying pan until golden. Remove the chutney from the stove and season with mustard seeds, finely chopped mint and a little cayenne. Spread the goat cheese evenly on the bread slices and garnish with the chutney. Dress with a tiny bit of coarse pepper from the mill and bring to the table.
Tip: Figs are very variable, they can be served as a dessert, entrée or with cheese dishes.