Place the flour, walnuts, baking powder, rosemary, salt and pepper and pulse 2-3 times to combine.
Cut the stick of butter into 8 pieces and add it to the flour mixture. Pulse 4-5 times.
Add 2 tablespoons of the water and pulse till you have a crumbly consistency. If the dough is too dry add a bit more water. Turn the mixture out onto a board and lightly squeeze together to form a dough. Wrap in plastic and place in the fridge for 15-20 minutes.
Preheat oven to 375 degrees Fahrenheit. Remove from the fridge and roll the dough on a lightly floured surface to 1/8 of an inch thick. Cut out 16-20 2” rounds. Place on a parchment lined baking sheet and prick them with a fork to prevent them from puffing. Bake for 12 minutes until they begin to brown. When done cool completely on a wire rack.
Cheese Topping & Fig Compote
Combine the goat cheese and mascarpone cheese and beat until smooth. Set aside.
Place the figs, sugar, water, orange zest and chopped bacon in a sauce pan and bring to a boil. Lower the heat to medium and cook for 10-12 minutes or until the figs have softened and mixture starts to thicken. Remove from heat and set aside to cool.
Divide the goat cheese/mascarpone mixture evenly onto each cracker and then top with a bit of the compote. Garnish with fresh rosemary.