Cut figs in half. Remove stems for zero-waste noshing or leave them on as handles if you can trust everyone not to eat them. (They aren’t dangerous, just woody.) Arrange figs cut-side up on a plate, lined with fig leaves if desired.
Spread or pipe about 1/8th teaspoon tahini on the center of each fig half. Sprinkle with salt.
Serve within an hour or refrigerate. Best eaten soon after prepared, but you could refrigerate any extra for a day or two.
To pipe or not to pipe? The piping lets you center the tahini so you can see the lovely figs underneath. Piping takes more time, though, and you will waste a little tahini. A quick dab is faster and saves a few pennies.
How to pipe? I used a piping tip and bag, but a snipped baggie would work just as well. Tahini is too soft to hold a fancy shape.
Could you do this with almond butter instead? Sure! Peanut butter? Not recommended.
If you made several trays of these for a party and they weren’t all eaten, I’d remove any stems, chop them up in a food processor, and cook them down into a sweet-and-savory sauce to pour over pasta or beans.