Clean the figs and cut into quarters. Set them aside in a bowl with the lemon juice.
In a small saucepan, mix the sugar with 100ml of water and bring to the boil. Add the figs and leave them to simmer for fifteen minutes, stirring occasionally. Remove from the heat and leave the mixture to cool down and set.
Toast the slices of bread and drizzle with a little Extra Virgin Olive Oil from Spain. Cut the cheese into eight portions and serve on the bread with a spoon of fig jam and decorate with a walnut and a sprinkle of fresh parsley.