Place the blue cheese, mascarpone, and sherry in a small mixing bowl and mash them together with a fork until thoroughly combined. Spread the cheese mixture generously over each toasted bread round and arrange the rounds on a fresh parchment-lined baking sheet. Nestle a figu quarter into the cheese mixture in the center of each toast round. Crumble the crisp pancetta into small shards and stick the shards and the almonds into the cheese surrounding each fig quarter, as if it were a pincushion. Bake the toast rounds until the cheese is bubbling. 4 to 5 minutes. Serve hot or warm.