Martha’s holiday crostini, roasted nuts, bellinis

Heat broiler. Brush both sides of baguette with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside. In a small saucepan, combine figs, sugar, wine, thyme and a pinch of salt. Bring to a boil; reduce to a simmer and cook until thickened, 7-9 minutes. Let compote cool to room temperature. Dividing evenly, spread each toast with goat cheese and top with compote. Garnish with thyme, if desired.

Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts until golden, about 12-15 minutes. Line another baking sheet with parchment paper; set aside. In a large skillet, heat butter, sugar and rosemary over medium-high heat. Add nuts; stir until butter mixture is golden brown, 3-5 minutes. Spread nuts on prepared baking sheet; season with salt. Cool to room temperature, tossing occasionally, about 15 minutes.

In a small pitcher or large measuring cup, combine 1 cup pear nectar and 1 cup cranberry-juice cocktail. Pour ¼ cup juice mixture into each of eight champagne glasses. Divide evenly, top with 1 bottle Prosecco or other dry, sparkling white wine. Serves 8.