Preheat the oven to 180C / 350F

Cut the figs through the top and about halfway down in a crisscross. Drizzle a few drops of olive oil and balsamic into the middle of the figs. Sprinkle over a few thyme leaves and bake in a preheated oven for 10 – 15 minutes (depending on the size, 10 minutes for small figs, and 15 for larger). Remove and set aside.

To make the tartines, spread each slice of toasted sourdough with the smooth ricotta and then top that with a thin layer of blue cheese. Either cut this if you can or if it's too hard, crumble over a few pieces.

When the figs are out of the oven, turn on the grill of your oven.

Place the cheese-covered slices of toast on a baking tray and when the grill is ready, place them under the grill and toast for a few minutes until the blue cheese starts to melt. Remove the tray and scatter over a few chopped walnuts. Return this to the grill and cook until the walnuts are toasted, and the cheese is bubbly.

Place one roasted fig on each tartine cutting them in half if they are too big or to evenly distribute. Twirl a slice of two of prosciutto onto the toast and next to the figs. Drizzle honey over and serve either warm or at room temperature.