1-Preparing the ingredients: Creating this cheese log starts with prepping your ingredients to ensure everything blends smoothly. First, microwave the 6 slices of bacon until crispy, then let it cool and chop it finely for the best texture. Next, peel and chop the 100 grams of pistachios (using 40 grams shelled) and finely chop the 100 grams of dried cranberries to avoid lumps.

2-Mixing the cheese log: Mix the chopped bacon, pistachios, cranberries, and 2 tablespoons of honey in a bowl, then stir half of this mixture into the 210 grams of room-temperature cream cheese. Shape the combined mixture into a log using cling film, and freeze it for one hour to firm it up. This step makes handling easier and prevents crumbling when you add the coating.

3-Coating the cheese log: After freezing, roll the cheese log in the remaining bacon, pistachio, cranberry, and honey mixture, pressing gently to fill any gaps and create an even coat. Trim the edges for a neat look, and refrigerate if you’re not serving it right away. The whole process takes about 20 minutes of prep, plus 5 minutes for cooking the bacon and chips, and that one hour freeze.

4-Making the homemade tortilla chips: The homemade tortilla chips add a nice touch: cut 6 flour tortillas into triangles, brush with olive oil, sprinkle with salt, and bake at 180°C (350°F) for 5 to 10 minutes until golden and crisp. Serve the cheese log with these chips for a complete appetizer that serves 6 people.