In a small saucepan, combine the extra-virgin olive oil, crushed Calabrian chile peppers, and garlic cloves. Heat gently over low heat for about 10 minutes, allowing the flavors to meld. Be careful not to let the oil smoke. Once done, remove from heat and let it cool slightly.
In your food processor, combine the goat cheese and cream cheese. Blend until smooth and creamy, scraping down the sides as necessary. This should take about 2-3 minutes.
Add the honey, fresh thyme leaves, fresh oregano leaves, and black pepper to the whipped cheese mixture. Blend again until everything is fully incorporated. Taste and season with pink Himalayan salt to your liking.
Transfer the whipped cheese mixture to a serving bowl. Drizzle the Calabrian chile oil over the top, ensuring some of the garlic pieces and chile flakes are included for presentation.
Finish with a sprinkle of pink Himalayan salt and a few fresh basil leaves on top. Serve with your choice of crunchy vegetables, crackers, or bread for dipping.
