Cut the bacon into small chunks and add to a medium sized cast iron or enameled skillet (you don't want to use a nonstick pan because then you won't get those super flavorful browned bits). Cook over medium-low heat for about 5 minutes or until enough of the bacon fat has melted to thoroughly grease the pan.
Add in the onion and garlic and continue to cook over medium-low heat, stirring occasionally until the bacon is crispy and the onions are caramelized (30-40 minutes). Try to avoid speeding up the process by turning up the heat; we want to cook this low and slow to give the onions time to properly caramelize.
Once you have that crispy bacon and caramelized onions, add in the brown sugar and cook until fully dissolved (2-3 minutes). Bump the heat up to medium-high and add the bourbon and apple cider vinegar to deglaze the pan, making sure to scrape up all the brown bits on the bottom. Continue stirring until most of the liquid has evaporated (2-3 minutes).
Remove from the heat and set aside.
Assembly
Place the slices of bread on a baking sheet and then place in the oven under the broiler for about 5 minutes, or until just starting to toast. Remove from oven.
Spread goat cheese on toasts (you can put the goat cheese in the microwave for about 5 seconds to soften it to a spreadable consistency).
Top each with a small spoonful of bacon jam, a few slices of figs, then drizzle with honey. Season lightly with fresh cracked pepper and fresh thyme.
Place back under the broiler for 2 or 3 minutes, until honey is just starting to bubble and edges of bread are browning. Remove from oven and serve right away.
Notes
You can make as many or as few crostini as you wish. I usually make 2-4 per person.Store the bacon jam in an airtight container in the fridge for up to a week. The bacon fat will solidify in the fridge, so just reheat in the microwave for intervals of 20 seconds to soften again.