Preheat a grill to medium-high. Place 12 thin slices 4-inch-diameter soft salami (such as genoa) on a work surface. Spread 1/2 teaspoon fig preserves in the center of each slice, leaving a 1/2-inch border. Sprinkle each with a heaping teaspoon of crumbled goat cheese (about 3 ounces total). Divide 1/4 cup toasted pine nuts among the slices. Fold each slice of salami in half twice to form a fan. Weave a salami fan onto each of twelve 6-inch skewers so it stays closed. Grill, turning once, for 3 minutes.