Whipped Brie and Fig Brioche Tartine

0 Port Balsamic Reduction: Add the port wine and balsamic vinegar to a small saucepan. Bring to a simmer over medium heat and cook until reduced and syrupy, 15 to 20 minutes. Drag a spoon through it and run a finger across the back. When the line holds, remove from heat. Cool completely, about 20 minutes. It will thicken further as it cools.
1 Toasted Brioche: Cut each trimmed brioche slice in half to form 2 rectangles. Heat a drizzle of olive oil in a skillet over medium heat and fry the bread until golden on both sides. Set aside to cool.
2 Whipped Brie: Add the cubed brie to a food processor. Blend 15 to 20 seconds, scrape down the sides, and repeat until smooth and airy, about 90 seconds total. Transfer to a piping bag or a ziploc with the corner cut off.
3 Press the Figs: Lay a sheet of plastic wrap on a cutting board and arrange the fig slices into 8 rectangles, each large enough to top a piece of brioche. Cover with a second sheet of plastic wrap. Roll with a rolling pin, pressing gently, until the figs are thin and even. Peel off the top sheet of wrap.
4 Assemble: Drizzle the cooled reduction over one side of each brioche rectangle. Set each piece reduction side down onto a fig rectangle. Trim around the edges of the brioche with a knife so the fig layer matches the bread. Place a second cutting board over the top and flip in one motion so the brioche is on the bottom and the figs on top. Peel off the remaining plastic wrap.
5 Finish: Pipe the whipped brie over the figs. Drizzle with honey and top with crushed pistachios and chopped chives. Serve immediately.