To start, preheat your oven to 180C.

Using a knife, make a crisscross cut at the top of each fig, going about halfway down. Drizzle a small amount of olive oil and balsamic vinegar into the center of each fig. Then, sprinkle a few thyme leaves over the top of the figs. Bake them in the preheated oven for 10 to 15 minutes, until they are softened and fragrant. Once done, remove them from the oven and set them aside for later use.

To assemble the tartines, take each slice of toasted sourdough and spread a layer of smooth ricotta over it. Next, add a thin layer of blue cheese on top of the ricotta. If the blue cheese is hard, you can cut it into thin slices or crumble it over the top of the tartines.

Once you've taken the figs out of the oven, turn on the grill function of your oven.

Arrange the slices of toast with the blue cheese on a baking tray, and place the tray under the grill once it's preheated. Grill the tartines for a few minutes until the blue cheese has started to melt. Take out the tray and sprinkle some chopped walnuts over the top of the tartines. Return the tray to the grill and continue cooking until the walnuts are toasted, and the cheese has turned bubbly and golden.

To assemble the tartines, place one roasted fig on top of each slice of toast, cutting them in half if they are too big to fit or to distribute evenly. Next, twirl a slice or two of prosciutto onto the toast, next to the figs. Drizzle some honey over the top of the tartines. You can serve them warm or at room temperature, depending on your preference.