8 fresh California figs, stems removed, halved lengthwise
3 tablespoons honey
3 ounces Toma cheese, such as Point Reyes, sliced into small, fig-sized triangles
2 tablespoons red wine vinegar
½ teaspoon crushed red pepper flakes
Flaky sea salt, to taste
Melt the butter in a small nonstick skillet over medium low heat until it has a foam on top and has turned golden brown and begun to smell slightly nutty. Add the honey to the butter in the skillet and stir to combine.
Place the figs cut side down into the skillet and cook, swirling occasionally, until the figs have slightly softened and are beginning to caramelize, about 3-5 minutes.
Remove the skillet from the heat and arrange the figs cut side up on a platter. Place a small triangle of cheese on top of each fig. Return the skillet to the heat and add the vinegar to the remaining liquid in the pan. Stir and bring to a simmer, stirring constantly, until syrupy, about 1 minute.
Drizzle the syrup over the figs, then sprinkle with red pepper flakes and flaky sea salt. Serve immediately with a glass of Zinfandel.