This is not your ordinary appetizer dip! Peppery, savoury & sweet all on one stunning serving plate.
In a medium saucepan combine the dates, figs, brown sugar & water. Bring to a boil over medium high heat. Reduce heat, stir & simmer for approximately 15 minutes until the jam has developed & the dried fruit is re-hydrated. Remove from heat a let cool slightly.
If the jam is too thick, add some additional water to thin it. Pour the contents into a blender or food processor & puree until there are no chunky pieces. The consistency should be enough to hold shape, but still be able to use in piping bags. Set aside & let cool completely before filling in a piping bag with wide opening decorating tip to later add on top of the cheese base.
Remove the rosemary leaves from the sprigs having some in sections & some loose on their own. Melt the butter in a large pan over medium high heat & saute the rosemary until crisp. Remove the rosemary & place on a plate lined with paper towel to absorb any additional oils.
Using the same pan, toast the pine nuts until lightly golden brown & place on a separate plate lined with paper towel to absorb any additional oils.
Using a stand mixer combine the cream cheese & goat cheese until smooth. Add in the cracked pepper & mix it all in. Place the mixture in a prepared icing bag with large decorating tip. Pipe the cheese base to make a layer on the bottom of the serving dish.
Once the base is completed, use the date & fig prepared piping bag to fill in between the piped cheese base patterns. Ensure that there is plenty of jam that guests will have a bit of both when served. Sprinkle on the rosemary & toasted pine nuts. Serve immediately or keep covered in the refrigerator until a 1/2 hour before serving. Serve at slightly cooler than room temperature.