Photograph: Jan Baldwin
Toast the slices of baguette under a hot grill for 1-2 minutes each side until lightly golden.
Cut the taleggio into 12 slices, top each slice of toast with the cheese; grill for 2-3 minutes until just melted.
Heat the fruit chutney and honey in a pan with a splash of boiling water.
Stir the cut figs in the chutney to coat them lightly, then place a piece of fig on each toast. Serve warm.