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Using a small spoon, scoop out the centre of each halved fig, being careful not to pierce the skin, and transfer fig flesh to a food processor. Add cheese, honey and a pinch of salt flakes to food processor. Whiz until smooth. Transfer to a medium bowl and stir through walnuts and thyme.
Spoon mixture into fig skins to fill, and use a small knife to spread the filling flat across the entire cut face of the fig. Dip cut side into sugar to coat thoroughly with sugar, then use a kitchen blowtorch to caramelise the sugar on each fig.
Serve warm, sprinkled with extra thyme leaves.