1. Place a rack in the upper-middle of oven and heat to 425 degrees. Combine cranberries, pomegranate juice, sugar, and salt in a medium saucepan over medium heat and bring to a simmer. Cook, stirring occasionally, until mixture is the consistency of jam, 8 to 10 minutes; set aside and let cool.

2. Combine goat cheese, cream cheese, Italian cheese blend, garlic, and pepper in a medium bowl and beat with an electric mixer on medium speed until smooth. Transfer to a greased 1- to 2-quart baking dish and smooth surface with the back of a spoon, mounding it higher around edges. Bake until lightly golden and edges are bubbling, 15 to 18 minutes.

3. Let cool 10 minutes before topping with cranberry mixture. Sprinkle with pistachios and pomegranate seeds (if using) and serve warm.

Source: Hannaford fresh Magazine, November - December 2017