Preheat the oven to 350ᵒF and arrange an oven rack in the middle position. Cover a sheet pan with tin foil and great the surface of the foil with olive oil.
Slice the stems from the tops of the figs, then slice the figs in half, from tops to bottoms. Arrange the fig halve, cut sides up, over the pan. Roast until tender, juicy and slightly browned, about 20-30 minutes. Remove from the oven and cool to room temperature.
Place the blue cheese in the bowl of an electric stand mixer, fitted with the paddle attachment. Beat on medium-high speed until smooth, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the cream and beat to incorporate. Transfer the blue cheese mixture to a pastry bag fitted with a medium-sized star attachment. Pipe in a circular motion, onto the tops of the roasted fig halves. If you’d like, you can make these a little while ahead, and store them in the refrigerator, up to 2 hours. Bring to room temperature before serving.
