Line a baking sheet with parchment paper. Heat sugar and water in a small saucepan over medium. Cook, without stirring, and occasionally brush down side with a pastry brush dipped in cold water until amber, about 5 min. Remove from heat and stir in pepitas and a pinch of peppercorns. Quickly pour onto prepared sheet, spreading as thin as possible. Let cool until firm, about 10 min. Finely chop until it measures 3 tbsp, reserving remainder for a snack.

Arrange figs on a platter. Top each with 1 tsp Boursin^®. Sprinkle with brittle. Drizzle with oil and sprinkle with remaining peppercorns.

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Photo, Dana Dorobantu.