In a medium bowl, blend 8 ounces of softened goat cheese and 4 ounces of cream cheese using a hand mixer for about 2 minutes until smooth and creamy.

Pour in 2 tablespoons of honey and gently fold it in with a spatula. Mix for an additional minute.

On a separate plate, combine ¼ cup of chopped crispy bacon, ¼ cup of chopped pecans, ¼ cup of finely chopped dried cranberries, and 1 tablespoon of minced fresh rosemary.

Lay out a piece of plastic wrap and spoon the cheese mixture onto it. Shape the cheese into a log and refrigerate for 10 minutes.

Remove the log from the plastic wrap and roll it in the coating mixture.

Transfer the coated cheese log onto a serving platter surrounded by fresh arugula.

Chill the platter in the refrigerator for at least 30 minutes.

Slice the log into medallions just before serving and pair with crackers or crostini.