Place the figs and grapes on a large baking sheet and toss with the balsamic, 2 tablespoons of the olive oil, and half the honey. Transfer to the oven for 8 minutes.
Remove the baking sheet and add the feta. Drizzle the feta with the remaining olive oil, honey, and the Aleppo pepper. Add the thyme to the baking sheet.
Bake for 15 minutes more, until the grapes have burst and the figs are jammy.
Remove the figs and grapes and transfer to a serving dish/platter.
Turn the oven to broil (high) and broil the feta for 3 to 5 minutes, until browned on top.
Transfer the feta to the serving dish with the grapes and figs. Drizzle with a little more honey if needed and garnish with flaky salt if desired. Serve with baguette slices.
