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This cranberry feta cheese log feels very *special occasion*, but it takes just 15 minutes to throw together. It features cinnamon, orange zest, and pistachios for an appetizer that tastes just like the holidays. In this recipe, I use dried cranberries instead of fresh, because it’s easier and the added sweetness is lovely with the salty feta. And as a bonus, the cheese log lasts for days, so you can make it well ahead of your festivities!

A cranberry feta cheese log with pistachios on a wood board of crackers next to glasses of red wine and a brown bowl of pistachios on a tan counter.

I’ve reached peak cozy. Knit sweaters, drinking coffee while it rains outside, collecting leaves. I’ve read so many romantasy books that I literally can’t remember which story is which. (Something about faeries and curses and men with jade green eyes, idk.)

When I have left my cocoon, I’ve been doing all the stereotypical autumn things with my friends. Dinner party after dinner party, pumpkin carving, and I’ve even watched 3 scary movies this month! (Barbarian, anyone?)

All that said, events = snacks, but I don’t always have the time (or oven space) to throw together my whipped feta or these incredible feta phyllo cups. This cheese log is a nice happy medium cause it has crunch, warm spice, and a little sweetness, but it’s also make-ahead.

The key to this appetizer is one of my biggest takeaways from my time in culinary school: freshly crumbled cheese is a must. Trust me, there is a huge difference between a creamy, tangy block of feta and the dry, pre-crumbled stuff. So plan accordingly!

As I said before, I use dried cranberries in this recipe cause the texture of fresh cranberries reminds me of styrofoam. But if you are looking for an excuse to use up fresh berries, put them to good use in these cranberry brie tartlets or my leftover turkey and brie sliders!

Make in 15 minutes

Chopped cranberries and pistachios on a wood board.
Start by very finely chopping the pistachios and dried cranberries. You can also use a food processor if you want to make this easier.
A clear bowl of cream cheese, feta, honey, chopped cranberries, chopped pistachios, orange zest, and cinnamon on a tan counter.
Then, add the cream cheese, feta, honey, orange zest, cinnamon, salt, pepper, and about 1/3 of the pistachio-cranberry mixture to a big bowl.
A clear bowl of cream cheese with seasonings on a tan counter.
Mix everything together until there are no more streaks of cream cheese. Make sure to give the cheese a taste and adjust the seasonings if you need to!
Hands shaping cheese in plastic wrap.
Next, spoon the cheese into the center of a piece of plastic wrap or parchment paper. Use your hands to shape the cheese into a log.
Hands forming a cranberry feta cheese log on a wood board.
Chill for at least 2 hours, and then coat the outside with the remaining pistachio-cranberry mixture. Let it chill for another 15-30 minutes.
A hand using a cheese knife to slice a cranberry feta cheese log on a wooden board next to a glass of red wine, a brown bowl of pistachios, and green linen on a tan counter.
Serve the cheese log with crackers, apple slices, or crusty bread. I like to bring it to room temperature for 30 minutes, so it’s easier to slice!

If the cranberry-pistachio mixture isn’t sticking to the cheese, it might be too cold! Just let it warm up for 15-20 minutes, and then press the mixture onto the outside of the log.

Goat cheese

If you’re not a fan of feta, this recipe also rocks with goat cheese. Make sure you pick something soft and crumbly so it melds nicely with the cream cheese. I’m a big fan of Laura Chenel if you’re looking for a rec!

A cranberry feta cheese log with orange zest and pistachios on a wooden board next to a green linen and glasses of red wine.

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Dried Cranberry Feta Cheese Log with Pistachios

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours 20 minutes
This cranberry feta cheese log feels fancy, but it seriously takes about 15 minutes to prep. It has cinnamon, orange zest, and crunchy pistachios for all the best holiday flavors. Even better, you can make this cheese log days in advance, so it's the perfect make-ahead snack for dinner parties and holidays. P.S. You can also swap the feta for goat cheese!
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Ingredients

  • 3/4 cup unsalted, shelled pistachios (100 grams)
  • 3/4 cup sweetened dried cranberries (90 grams)
  • 8 ounces cream cheese softened (225 grams)
  • 4 ounces freshly crumbled feta cheese (115 grams)
  • 1 Tablespoon honey (20 grams)
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon white pepper or black pepper
  • Kosher salt to taste – I use Morton
  • Crackers or crusty bread for serving

Equipment

  • Plastic wrap or parchment paper

Instructions 

  • 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!

Notes

Freshly crumbled feta is key for the best flavor and a creamy texture. Buy a good-quality block of feta and crumble it yourself, it’s so worth it!
Feel free to swap the feta cheese with a soft and creamy goat cheese.
You need to let this cheese log chill for at least 2 hours, so the flavors have time to meld. I like to chill the cheese log before coating it so the outside stays crunchy.
If the cranberry-pistachio mixture isn’t sticking to the cheese, it might be too cold. Just let it warm up for 15-20 minutes and then press the mixture to the outside of the log.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 164kcal, Carbohydrates: 11g, Protein: 4g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 216mg, Potassium: 115mg, Fiber: 1g, Sugar: 1g
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