Preheat the oven to 425 °F with a rack in the center position.
In a 9x13 inch baking dish, combine the apples, olive oil and maple syrup. Toss to coat. Add the springs of time. Bake on the center rack until the apples have softened and the liquid has thickened, 25 to 30 minutes.
While apples are baking, cook your bacon until crispy. Once done, let cool slightly and chop into tiny crumbs.
Brush both sides of the bread with olive oil and arrange the slices on a baking sheet lined with parchment paper. Toast in the oven for 5 minutes. Remove from oven, flip bread and top with fig jam and a piece of the Brie. Return to oven and bake until Brie is melted about 5 minutes more.
Take a few pieces of arugula and place on top of melty cheese. Top arugula with a spoonful of roasted apples. Top with bacon crumbs, flaky salt and pomegranate seeds.
Enjoy!
