To make the pesto: In a food processor, blend together basil, toasted pine nuts, garlic, Parmesan, sea salt and cracked pepper. While blending, slowly pour in the extra virgin olive oil in a thin stream. Blend until smooth.
To make the goat cheese crostini: Spread about 1 tbsp of cheese onto baguette rounds. Drizzle with olive oil and broil for a few minutes until cheese is slightly golden and bubbling.
In a bowl, combine figs, salad leaves, 4 tablespoons of the pesto and mix. Serve topped with 2 pieces of the goat cheese crostini and drizzle with balsamic reduction.