Preheat the oven to 350˚F.
Fill a medium-size saucepan with water and bring to a simmer. Add the figs, cover, then remove from the heat. Let the figs sit for about 5 minutes, or until they are plump and rehydrated. Remove the figs from water, pat dry and set aside.
Combine the cheese, oregano and rosemary in a small bowl. Mix well.
Slice off the stem of each fig and cut a small slit down the side. Stuff with a small spoonful of the cheese mixture, then wrap tightly with a piece of bacon. Place a toothpick through the fig, holding it together. Repeat until all figs are stuffed, wrapped with bacon and assembled with a toothpick.
Place the figs on a lined baking sheet. Bake for 25 minutes.
Drizzle with honey and serve.