Add figs and vinegar in a pot and simmer until 90% of the liquid is gone and the figs are soft and rehydrated.
Layer the figs, brie, goat cheese, capers, and nuts in an oven safe dish. Bake on convection at 400F for about 6-8 minutes or until the cheese is melted and bubbling.
Take it out of the oven and garnish the top with basil. Serve with bread or your favorite garnishes.