- Preheat oven to 180°C (350°F).
- On a work surface, use a knife to cut off the two ends of the pomegranate and then lightly cut through the skin around the circumference from the top to bottom. Place it in a bowl of water, open it, and detach the arils by hand. Gather the arils and set them aside in a bowl.
- Heat butter over medium-high heat in a skillet. Add shallot and cook for 2 minutes, or until barely golden. Add honey and bring to a boil; cook for 1 minute. Set aside.
- Place logs side by side in a 20 cm x 20 cm (8 inch x 8 inch) square pan. Spoon shallot and honey mixture over cheese. Cover pan with aluminum foil and place in the middle of oven.
- Bake for 20 minutes or until cheese has melted in the middle. Place two-thirds of pomegranate arils on a serving plate and arrange cheese logs on the fruit.
- Top logs with remaining pomegranate and sprinkle with chopped basil and freshly ground black pepper. Serve immediately with homemade baguette croutons and walnut bread.
Tip: When choosing a pomegranate, look for a heavy, brightly coloured, blemish-free fruit with a brownish tinge. You'll be sure of getting a juicy, ripe fruit.