Place the bacon slices one next to the other on a plate and cover with another plate (it splatters). Microwave for 2-4min or until crispy. Sometimes when it’s freshly cooked it doesn’t feel so crispy but if you see it’s dark in colour let it cool down to realize if it’s actually crispy. If it’s not you can cook it a bit more. Chop it up.

Peel and chop the pistachios. Also chop the cranberries. For these ingredients we want the pieces to be small so that the finished log looks nice.

Mix the bacon, pistachios, cranberries and honey.

Mix half of it into the cream cheese.

Stick two layers of cling film together and place the cream cheese in the center trying to create a long shape. Fold the cling film over and stick it close to the cheese so that it’s sealed lengthwise. Make sure there are no air bubbles. Close the edges also and move the roll back and forth on the table to get the nice rounded shape.

Place the cheese in the freezer for 1 hour. This will help when coating it so it doesn’t fall apart.

Spread out the other half of the pistachios, bacon, cranberries and honey on a chopping board or clean surface.

Remove the cling film from the cheese and roll it onto the ingredients. You can help fill out empty spaces with your fingers.

Remove the edges with a knife for a polished look. These edges of course go to the chef ;).

If you’re not going to consume the cheese log immediately wrap it in cling film and save it in the fridge.

Cut the tortillas in triangles.

Paint them with olive oil and sprinkle with salt.

Bake the tortillas in a preheated oven at 180C for 5-10min or until golden.