Preheat your broiler.

Arrange the baguette slices in a single layer on a sheet pan. Toast under the broiler on 1 side only until golden brown (watch carefully to prevent burning).

Spread each baguette slice with some of the blue cheese, a dollop of the fig jam, and 1 walnut. Serve.

Cook the tortellini according to package instructions, then drain and set aside to cool slightly.

Transfer the tortellini to a large mixing bowl. Toss with the pesto to thoroughly coat. Add the tomatoes, mozzarella pearls, olives, and fresh basil and toss again to combine. Serve.

On a large piece of parchment paper, roll out the puff pastry.

Spread the pastry with the honey mustard. Sprinkle over the cheese, then the Italian seasoning. Finish with the pepperoni, arranging it about 9 rows with 6 pepperoni per row, each overlapping slightly.

Gently roll up the pastry into a log, separating it from the parchment paper as you roll. Wrap the pastry log in the parchment paper, transfer to the refrigerator, and chill until just before serving.

Just before serving, preheat the oven to 425ºF. Unroll the parchment paper and cut the pastry log crosswise into ½-inch slices.

Line a sheet pan with the parchment paper used for wrapping the log, then arrange the slices on the prepared sheet, spacing apart (this will give them room to spread out as they bake).

Bake until golden, 20 minutes. Serve immediately.