Crostini with Figs and Pecorino

Cut the baguette diagonally into 1.5 cm (approximately 1/2 inch) slices. Toast the bread in the oven for about 5 minutes. Rinse and dry the figs, then cut into 2 mm (approximately 1/10 of an inch) thin slices. Shave the pecorino cheese into thin slices. Remove the crostini from the oven, and top with the fig and pecorino cheese. Drizzle with a little olive oil, and garnish with the chervil.