Preheat your oven to 425°F (220°C) to get it ready for roasting.

On a large baking sheet, combine the halved figs and seedless grapes. Drizzle with 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, and half of the honey. Toss gently to coat the fruit evenly, then spread them out in a single layer on the baking sheet. Roast in the preheated oven for about 8 minutes until the grapes begin to soften and the figs start to caramelize.

Remove the baking sheet from the oven and carefully add the block of Greek feta to the center of the tray. Drizzle the remaining ½ tablespoon of olive oil and honey over the feta. Sprinkle the Aleppo pepper over the feta and the roasted fruits. Tuck the sprigs of fresh thyme around the feta to infuse the dish with aromatic herb flavors.

Return the baking sheet to the oven and roast for an additional 15 minutes, or until the grapes begin to burst and the figs become jammy.

Increase the oven temperature to broil. Remove the baking sheet from the oven and place the feta under the broiler for 3-5 minutes, or until the top is golden and bubbly. Keep a close eye on the feta to avoid burning.

Transfer the roasted figs, grapes, and broiled feta to a serving platter. Drizzle with additional honey if desired and garnish with flaky salt for an extra burst of flavor. Serve warm with toasted baguette slices on the side.