Preheat the oven to 400 degrees F (200 degrees C).
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 (10 ounce), Cream Cheese (2 ounce), Fresh Rosemary (1 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and Kosher Salt (1/2 teaspoon). Beat for 2 minutes on medium-high speed, until smooth and lightly whipped.
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.
Meanwhile, remove the hard stems from the Dried Calimyrna Fig (1 cup) and cut them into quarters.
Combine the figs, Honey (1 tablespoon), Balsamic Vinegar (1 tablespoon), and Orange (3 tablespoon) juice in a small saucepan. The figs should fit snugly in one layer.
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.
Carefully spoon the figs and any remaining liquid onto the center of the goat cheese. Sprinkle the Shelled Pistachios Roasted & Salted (1 tablespoon) over the figs, drizzle the cheese generously with honey.
Serve hot directly from the baking dish with Pita Chips (1 package). Enjoy!