Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, combine the
Goat Cheese (285 g)
,
Cream Cheese (55 g)
,
Fresh Rosemary (as needed)
,
Crushed Red Pepper Flakes (as needed)
, and
Kosher Salt (3 g)
. Beat for 2 minutes on medium-high speed, until smooth and lightly whipped.
Step 3
Transfer to 7 or 8-inch diameter ovenproof skillet or shallow baking dish. Bake for 25-30 minutes until puffed and lightly browed around the edges.
Step 4
Meanwhile, remove the hard stems from the
Dried Calimyrna Figs (160 g)
and cut them into quarters.
Step 5
Combine the figs,
Honey (20 g)
,
Balsamic Vinegar (15 mL)
, and
Oranges (30 g)
juice in a small saucepan. The figs should fit snugly in one layer.
Step 6
Bring to a boil, then reduce the heat to low and simmer until the liquid has reduced to a thick glaze, about 8-10 minutes.
Step 7
Carefully spoon the figs and any remaining liquid onto the center of the goat cheese. Sprinkle the
Shelled Pistachios Roasted & Salted (8 g)
over the figs, drizzle the cheese generously with honey.
Step 8
Serve hot directly from the baking dish with
Pita Chips (1 pckg)
. Enjoy!
