1In a bowl, beat cream cheese until smooth. Add apricots and beat to blend well.
2Preheat oven F 350. Spread hazelnuts evenly on a baking sheet and bake about 10 min, or until lightly toasted. Cool.
Pour nuts onto a paper towel, fold towel around nuts and rub briskly between your palms to remove as much of skins as possible. Return nuts to oven and bake 5 min. longer or until golden.Cool, chop coarsely and add to cheese.
3On a sheet of plastic wrap or wax paper, form cheese mixture into an 8 inch-long log.
4Sprinkle with poppy seeds over cheese log so all the sides are coated with seeds
5Wrap log with plastic food wrap and refrigerate 5 hrs or over night.
6To serve, place log on a cheese board and cut in about 3/8 inch thick slices. Garnish with Italian parsley.
Makes about 20 pieces