Apricot-Nut Cheese

Araxy Aykanian


Apricot-Nut log, every Christmas and even year round I prepare as appetizer, its very easy to make and everyone like it.

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20 Pieces
1 Hr
15 Min


8 oz
cream cheese, room temperature
1/2 c
moist-pack dried apricots, cut in small pieces
6 Tbsp
whole hazelnuts
1/4 c
poppy seeds
crackers and italian parsley for decoration


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

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: French
Dietary Needs: Gluten-Free, Low Carb
Other Tag: Healthy