Food My Muse

Make Ahead: It needs to chill at least 2 hours
0 In a food processor, whip the cream cheese and feta until smooth.
1 Move the whipped cheese mixture to a bowl and, using a spoon, make a gently press the center around until you create a small well in the middle. Spoon in the crushed pistachios and figs preserves. Gently fold the whipped cheese around the preserves, don’t mix it super well.
2 Grab a large piece of plastic wrap and carefully scoop the whipped cheese mixture into the center. Fold one end of the plastic wrap over the cheese and gently continue to roll shaping it like an oval, using the wrap to help you form it. Twist the sides. If you need help understanding, watch the video.
3 Refrigerate for 2-6 hours. You can even do it a day ahead.
Finish the Dish
4 To a pan, add fig preserves, chipotle powder, honey, water and orange zest. Simmer on medium-low heat for a couple of minutes. Add a pinch of salt to taste. Let it cool.
5 Add butter and kataifi to a medium sized pan. Toast it until it is fully golden. Move it over to a plate and let cool.
6 Once everything has cooled, unwrap your whipped cheese. Gently roll it in the toasted kataifi until fully coated.
7 In a serving plate, pour the fig chipotle sauce to the bottom. Set the Kataifi Cheese on top of that. Top with chopped chives and crushed pistachios. Enjoy.