1. Preheat oven to 180°C (350°F).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.