Make the cranberry mixture: 

• 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. Turn the pan to medium-low and add in the salt, pepper, rosemary and minced garlic. Cook, stirring occasionally, for about 5-6 minutes until cranberries are reduced to a jammy like texture. Set aside in a bowl to cool or cool more quickly by placing in the fridge for about 10 minutes..
• 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.
• 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. Use the plastic wrap or parchment paper to wrap up the cheese log and place into the freezer or fridge for 30 minutes to set.
• 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.
• Serve the cheese log drizzled with honey if desired and with our pita bread, baguette or crackers.

Notes

• If you want to serve this cheese log with crostini, here's how to make it: Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.
• To make the cheese log ahead of time, complete all the steps EXCEPT DO NOT ROLL IN THE pistachios. Tightly wrap the formed cheese log in plastic wrap and then aluminum foil – it helps to keep the shape and store in the fridge for up to 3 days. When ready to serve, remove from the fridge about 20 minutes before serving, roll in the chopped pistachios and then serve.