Trim the stems off the figs. Then cut an 'X' in the top of each one 1/2 way through, leaving the bottom in tact.
Using a small spoon put a teaspoon of mascarpone in the center of each fig. Sprinkle with a tiny bit of flaky sea salt, then drizzle with honey a sprinkle with chopped nuts. Place stuffed figs in a baking dish.
Bake for 10 minutes. Allow to rest for 5 minutes before serving. Garnish with fresh lemony thyme leaves (optional).