I have always thought of figs as rather bland and pulpy until we planted our own tree several years ago and now walk out into the garden to pick over 15 per day through the season.
This is such a super and different way of eating them. Thanks to Matt Wilkinson.

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Serves 2, sharing

5 ripe figs, cut in half
2 oz blue cheese; I like to use a creamy gorgonzola.
10 walnuts, toasted and chopped
8 basil leaves, washed and torn
2 tbsp white balsamic vinegar (or if you can’t get it, regular balsamic vinegar)
2 tbsp good-quality olive oil
1 tbsp pepitas (pumpkin seeds), toasted
good pinch of salt flakes
a few turns of white pepper
2 slices bread, toasted on a char-grill

Take two sheets of baking paper, each about 12 inches long. On one sheet place the figs, flesh side down, then cover with the other piece of baking paper. Now gently smash the figs using your fingers until they are flat. Once smashed, take off the top layer of paper, leaving the figs on the bottom sheet.

Turn the bottom sheet of paper upside down on to a plate, then gently remove the paper. Now crumble the cheese over the figs, then scatter with the walnuts and basil.

Drizzle the vinegar and olive oil all over, then sprinkle with the pepitas, salt and pepper. Serve with toasted bread on the side.