Preheat oven to 350°F. Clean and pat dry figs, retaining stems.
Toss figs with oil place upright in a baking dish or on a baking sheet with a lip. Roast for 12 minutes.
Allow to cool and quarter as shown in photo. You can cook the figs a day in advance, but bring to room temperature before serving.
Using a melon baller, fill the center of each fig with a scoop of cheese; or, serve cheese separately.
Plate by creating a small pool of honey; place the fix on top of it. Drizzle a very small amount of honey on top of the fig. Scatter nuts around the fig.
