Preheat a conventional oven to 400℉. Thaw the Tribeca Oven Bread French Batard for 15 – 30 minutes, and remove ends and cut into½” slices.
Place sliced bread on a baking sheet, lightly brush with melted butter or oil, and bake in the oven until the bread is a light golden brown, about 5-7 minutes.
Remove the baking sheet from the oven and set aside.
Slice the Brie into ½” pieces, making sure there are enough pieces for the number of bread slices and that the cheese is at room temperature so that it is spreadable.
Place one piece of Brie on each toast and spread it with a knife, then spread a thin layer of fig spread on top of the cheese. Place the baking sheet back into the oven until the Brie is slightly melted, about 4 – 5 minutes.
Remove the baking tray from the oven and garnish each toast with the chopped pecans. Serve on a platter.