Easy Cranberry Feta Cheese Log with Pistachios

First, pour the pistachios into a small skillet. Set the skillet over medium-low heat and toast the pistachios, stirring often, just until they smell nutty, about 4-5 minutes. Transfer the pistachios to a cutting board and cool. Then, finely chop the pistachios and dried cranberries. Transfer both to a small bowl.

Add the cream cheese, feta, honey, orange zest, cinnamon, white pepper, a pinch of Kosher salt, and about 1/2 of the cranberry-pistachio mixture to a medium mixing bowl. Using a rubber spatula or hand mixer with beaters, mix the ingredients until there are no more streaks of cream cheese and the add-ins are well combined. Taste and add more seasonings if needed.

Place a large sheet of plastic wrap or parchment paper onto a clean surface. Spoon the cheese mixture into the center of the plastic wrap or parchment paper. Wrap it well, and use your hands to shape the cheese into an 8-inch log. Transfer the cheese log to the refrigerator and chill for at least 2 hours or overnight.

Once the cheese log is chilled, spread the remaining cranberry-pistachio mixture on a cutting board or plate. Place the cheese log on top and use your hands to press the coating onto the outside of the cheese. Cover the cheese log and refrigerate for another 15-30 minutes to ensure the coating sticks.

To serve, unwrap the cheese log and place it on a serving platter. Let it warm up for about 30 minutes and serve with crackers or crusty bread. Enjoy!