Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) goat cheese, softened (optional)
  • 1/4 cup (60ml) honey
  • 1/4 teaspoon (1.25ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • Pinch of salt
  • Pinch of black pepper
  • 1 cup (100g) pecans, roughly chopped
  • 1 cup (120g) dried cranberries, roughly chopped
  • 2 tablespoons (30ml) fresh parsley, finely chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast until fragrant and lightly golden, about 5 minutes. Let cool completely.
  2. In a medium bowl, combine the toasted pecans, dried cranberries, and chopped parsley. Mix well.
  3. In a large mixing bowl, combine the softened cream cheese, goat cheese (if using), honey, cinnamon, nutmeg, salt, and pepper. Beat until smooth.
  4. Place plastic wrap on a surface. Spoon the cheese mixture onto the plastic wrap and shape it into a log, about 8-10 inches long. Wrap tightly and refrigerate for 1 hour.
  5. Remove the cheese log from the refrigerator and unwrap it. Place the cranberry pecan mixture on a plate. Gently roll the cheese log in the mixture, pressing lightly.
  6. Wrap the coated cheese log in fresh plastic wrap and chill for another 30 minutes for easier slicing (optional).
  7. Serve with crackers, baguette slices, or fresh fruit.