Creamy Gorgonzola tops fresh figs and crostini with prosciutto.
Preheat broiler. Cut baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush tops with oil. Broil until golden, 1 to 2 minutes.
When bread is cool enough to handle, spoon 1 teaspoon cheese onto each round. Arrange a piece of prosciutto next to cheese; garnish with lemon thyme.
Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.
If you can't find lemon thyme, use small, fresh basil leaves instead.