Cut baguette into thin rounds and brush each round with olive oil.
Toast rounds until golden brown, approximately 10 minutes at 400°F.
Cool on wire rack.
For the compote, boil the dried figs, port, sugar and water until slightly reduced and syrupy, stirring frequently. This should take approximately 15 minutes. Cool. Whip the goat cheese until creamy and spreadable.
To assemble, place baguette rounds on a platter, spread with goat cheese, place small scoop (1-2 tsp.) of compote on top and sprinkle with pistachios.