Spread the walnuts out on a baking tray and toast under the grill for 1-2 mins, watching closely so that they don’t burn. Remove and break up into smaller pieces.
Cut a cross in each fig, keeping them attached at the base, then squeeze so that each one opens up like a flower.
Divide the Capricorn Somerset Goats Cheese® between the figs and place on the baking tray. Place under the grill and cook for 2-3 mins or until the cheese is bubbling and golden.
Transfer to serving plates, scatter with walnuts and drizzle each fig with a teaspoon of Greek honey.
Serve immediately, accompanied by crisp almond biscuits if you wish.
This recipe is suitable for vegetarians
