Preheat your oven to 400ºF. I recommend using nonstick foil to line a baking pan for this.
Place the quartered figs in a single layer on the foil-lined baking pan and roast the figs for about 20 minutes. Check for doneness at the 15-minute mark. You should see some caramelization from the natural sugar from the figs. Remove from oven and transfer to a plate. The caramelized sugar hardens as it cools so it might be a little harder to peel off the soft figs if you wait until they cool.
If there's room in your oven, in another small baking pan, arrange the salami in a single layer and bake for 6-8 minutes until the salami has rendered some of its fat and just starts to brown. Remove from oven, blot with paper towel and slice into thin strips and set aside. As mentioned above, you can save time by preparing the salami at the same time you're roasting the figs. Just be mindful of the shorter oven time. (Alternatively, you can also microwave the salami on a plate for 30-40 seconds.)
To save time, also while the figs are roasting in the oven, reduce the balsamic vinegar in a small sauce pan over medium heat on the stove, stirring occasionally. It will take roughly 15 minutes for the balsamic vinegar to reduce by half. Remove from heat and transfer to a small container. The reduced vinegar will thicken as it cools. Set aside.
Arrange the baguette slices on a baking sheet. Add some crumbled Gorgonzola on each piece (as much or as little as you want) followed by a few pieces of roasted figs. Bake in the oven at 400ºF for five minutes or until the gorgonzola has started to melt. Remove from oven, drizzle with a small amount of the reduced balsamic vinegar and finish by sprinkling the crispy salami on top. Serve immediately.