Preheat oven to 350 degrees F with the rack in the middle position. Cut the stems off of the figs. Use a paring knife to cut an "X" in the top of each fig, stopping about 2/3 of the way down.
Gently open the fig and stuff with a cube of Cambozola. Place stuffed figs in an ungreased baking pan or a rimmed baking sheet. Bake for 5-8 minutes, until cheese is just beginning to soften.
Remove figs from the oven, sprinkle with chopped toasted walnuts, and lightly drizzle with honey. Serve immediately, either on their own or with slices of crusty bread.
*The size of your cheese cube will depend on the size of your fig; I usually cube mine around 1/3 of an ounce, or a little larger.
To Toast Walnuts:
Heat a skillet on the stove over medium high heat. Add walnuts to the pan in a single layer. Cook, stirring often, until the walnuts begin to lightly brown and are aromatic. This should take about 5 minutes. Remove from pan and cool.
You can stuff these figs with other cheese styles of your choosing; try cubes of Brie, goat cheese, or your favorite crumbled blue cheese.