Heat your oven to 200°C / 400°F.

Cut the baguette into fairly thick slices.

Spread each slice with a thin layer of softened butter and arrange them on a baking tray.

The butter helps the bread become beautifully golden and crisp while roasting.

Gently wash the figs and pat them dry.

You can simply quarter them, or make two cuts from the top almost to the base and gently open each fig like a flower.

Try not to cut completely through the bottom.

Place the figs on the slices of bread.

Sprinkle the grated cheese generously around and over the figs.

Don't worry if some cheese falls onto the baking tray. Those little pieces will become wonderfully golden and crisp in the oven.

Finely chop a small amount of fresh rosemary and scatter it over the figs and cheese.

You don't need much. Rosemary has a strong flavor and should complement the figs rather than overpower them.

Bake for approximately 10–12 minutes, or until the bread is golden, the figs are soft and beginning to caramelize, and the cheese has completely melted.

The exact cooking time will depend on the thickness of your bread and how ripe your figs are.

Remove the crostini from the oven and immediately drizzle a little honey over the warm figs.

Serve while the cheese is still hot and melted.