1/4 cup shelled pistachios, chopped
1/4 cup raw pumpkin seeds
1/2 cup dried cranberries
8 ounces neufchâtel cream cheese, softened
6 ounces Cabot White Oak Cheddar cheese, shredded
In a large bowl, stir together cream cheese, cheddar cheese, and fig spread until combined. Form cheese into a ball. If the mixture is moist, place in the freezer for a few minutes so it’s easier to work with. Place pistachios, pumpkin seeds, and cranberries on a large shallow plate and mix. Roll cheese ball into cranberry and pistachio mixture to coat. Serve cheese at room temperature with crackers.