Preheat the oven to 380°F (193°C).
Wash the fig leaves thoroughly. Place them in a large bowl or pot and pour boiling water over them. Cover and let them soften for 10 minutes. Remove the leaves, trim the stems, and gently pat dry.
Arrange the softened fig leaves by slightly overlapping them in a fan pattern to create a large surface. Place the slab of feta in the center of the leaves. Grate the lemon zest over the cheese, then top with the edible flower petals, thyme, a generous drizzle of extra virgin olive oil, and honey. Fold the fig leaves over the feta, creating a tightly wrapped package. Secure everything with kitchen twine.
Line the bottom of a baking dish or terracotta baker with any remaining fig leaves. Place the wrapped feta package on top and cover with a lid or aluminum foil. Bake for 15–20 minutes, or until the feta is warm and softened and the fig leaves are fragrant.
While the feta is baking, lightly toast the walnuts in a dry skillet over medium heat until fragrant, about 3–5 minutes.
Transfer the baked feta package to a serving platter. Carefully remove the twine and unwrap the fig leaves. Top with the toasted walnuts, fresh figs, an additional drizzle of extra virgin olive oil, and another generous drizzle of honey. Serve immediately with thin slices of crusty bread or your favorite crackers.
