Preheat the oven to 390°F (200°C) and slice the half baguette into 5 even pieces.

Arrange the baguette slices on the baking tray and toast them in the oven until crisp and lightly golden, about 8 to 10 minutes.

Finely chop the 15 g pitted olives and 15 g capers together.

Transfer the chopped olives and capers to a small bowl and mix with 15 ml of the extra virgin olive oil.

Halve the 5 ripe fresh figs lengthwise and heat the remaining 15 ml olive oil with 15 ml honey in the frying pan over medium heat.

Place the fig halves cut-side down in the hot honey oil and cook until the pan juices are deeply caramelized, about 5 to 7 minutes.

Pour 5 ml honey vinegar into the pan and scrape up the caramelized juices, then turn off the heat.

Spread 10 g fresh cheese over each toasted baguette slice and spoon the olive-caper mixture on top.

Top each crostini with one roasted fig half and a fresh basil leaf.

Drizzle the crostini with the warm pan juices and finish with freshly ground black pepper.