Mix cream cheese and milk, season. Roast nuts without fat and chop finely, except for 4 halves. Wash parsley and chop except for some. Stir both into the cheese.
Wash the grapes and figs. Clean and wash the chicory and divide it into individual leaves. Put 2-3 of each leaf into a boat. Arrange and fill with cheese cream. Quarter figs. Garnish chicory boats with figs, grapes, other nuts and parsley.
Baguette tastes good with it.