450gramscream cheese(2 x blocks at room temperature)
Ground black pepper to taste (be generous)
½cupchopped fresh herbs (I used parsley & chives)
2Tablespoonsdried cranberries(or red pepper, finely chopped)
Fresh rosemary sprigs
Line a ring cake tin with glad wrap and set aside. If you don't have a ring tin, you can place a small bowl upside down in the middle of the serving platter you will use and create the wreath around the bowl.
Pre-heat the oven to 180°C/350°F and place the pistachio nuts on a baking tray.
Bake for 8 minutes (keep a close eye on them around this time as they can burn quickly) and remove from the oven. Chop the nuts coarsely (or use a food processor) and set aside.
Using a stand or hand held mixer (or a bowl and wooden spoon) beat the softened cream cheese and feta until smooth. Add all remaining ingredients and combine.
Spoon the cheese ball mixture into the prepared tin. Spread into an even layer using light pressure to ensure the mixture holds together. Cover and place in the fridge for 3 hours (or longer) to chill.
Remove from the fridge, uncover and invert onto the serving plate. Use a spatula or knife to smooth the edges.
Sprinkle with the chopped fresh herbs and garnish with dried cranberries, red peppers or pomegranate arils (anything red) and fresh rosemary sprigs.
Serve with crackers or toasted bread. Cheese ball can be made 4 days in advance and stored in the fridge until needed.