In a medium mixing bowl, combine the softened cream cheese and Boursin. Use a hand mixer or spatula to blend until smooth and creamy. The two cheeses should combine easily, creating a rich and velvety texture.
Fold in the chopped dried cranberries, finely chopped parsley, and a pinch of black pepper. Mix gently until evenly distributed — the cranberries add sweetness and color while the herbs provide a fresh balance.
Transfer the cheese mixture onto a sheet of plastic wrap. Using your hands, shape it into a log about 6 inches long. Wrap tightly in the plastic wrap, twisting the ends to seal.
Refrigerate for at least 2–3 hours or until the cheese is firm enough to hold its shape. For best flavor, let it chill overnight.
Step 2: Prepare the Cranberry Walnut Glaze
In a small saucepan over medium-low heat, combine the cranberry sauce, honey (or maple syrup), and balsamic vinegar (if using). Stir gently until smooth and slightly thickened — about 3–4 minutes.
Remove from heat and stir in the chopped walnuts. Let the glaze cool for 5–10 minutes; it should be thick enough to spoon over the cheese log without running off completely.
