This cranberry feta cheese log is the perfect appetizer for the holiday season. The best part? You can prep it in advance in only a few minutes.
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GET THE RECIPE
To a medium pan add 2 tbsp butter and turn to medium heat. Once the butter is melted, add the frozen cranberries and cook, stirring occasionally for about 3-4 minutes until they start to soften.
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Turn to medium-low. Add in the salt, pepper, rosemary and minced garlic. Cook, stirring occasionally until cranberries are reduced to a jammy like texture. Set aside in a bowl to cool.
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Once the cranberry mixture is cooled make the cheese log. In a bowl mix together feta cheese, cream cheese, sundried tomato, cranberry mixture and 2 tbsp chopped pistachios.
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Set out a piece of plastic wrap or parchment paper. Put the cheese mixture onto the plastic wrap or parchment paper and use your hands to form the mixture into a log shape.
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Use the the plastic wrap or parchment paper to wrap up the cheese log and place into the freezer or fridge for 30 minutes to set.
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Roll the cheese log in 3/4 cup chopped pistachios and place the cheese log into the fridge again for at least 15 minutes or until ready to serve.
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Serve the cheese log drizzled with honey if desired and with our pita bread, baguette or crackers.
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