Well, if your bringing Pinot Noir, here's agreat app that goes well with PN (not so well with champagne) and the chutney can be made the day before.
Fig Chutney & Sicilian Sausage on Crostini
1 Tbsp. olive oil
½ onion, small dice
Large Granny Smith apple peeled & diced
20 dried figs, quartered
½ cup Pinot Noir
¼ cup cider vinegar
2 Tbsp. sugar
1 small cinnamon stick
1 bay leaf
1 small star anise
Salt and pepper to taste
½ pound Sicilian sausage
Dice onion and Apple. Quarter figs.
Heat the oil in a medium pot over medium-high heat. Add the onion and apple, lower the heat to medium and cook, stirring until the onion is soft and translucent. Do not let brown. Add the figs, wine, vinegar, sugar, cinnamon, bay leaf, and star anise. Bring to a boil, lower the heat, and simmer for 10 (20 to 30) minutes, or until the figs start to fall apart. Set aside at room temperature. Remove cinnamon stick, bay leaf, and star anise. Season to taste with salt and pepper.
Slice baguette into 1/8” thick rounds, brush lightly with extra virgin olive oil. Toast in a 400°F oven until light brown in color. Heat 2 Tbsp. olive oil in a medium pan over medium heat. Cook sausage until light brown. Remove from pan. Slice sausage into rounds. Spread fig chutney on crostini, top with slice of sausage.