Blue Cheese Nut Log with Port Poached Prunes

This elegant appetizer brings together creamy, tangy cheese with crunchy nuts and sweet, spiced prunes. I love how the richness of the blue cheese nut log pairs perfectly with the warm, wine-poached fruit, making it a dish that feels indulgent and sophisticated.

Why You’ll Love This Recipe

I love this recipe because it’s a show-stopping appetizer that’s surprisingly easy to make. The nut-crusted cheese log looks beautiful on a platter, and the port-poached prunes add a luxurious, festive touch. It’s perfect for holidays, dinner parties, or any time I want something a little different from the usual cheese board.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups assorted nuts, such as walnuts, pecans, almonds, hazelnuts
8 oz cream cheese, softened
4 oz blue cheese, crumbled
1 ½ cups Port wine
½ cup water
¼ cup sugar
1 cinnamon stick
1 whole star anise
7-8 whole cloves
2 tsp lemon juice
2 strips lemon zest
2 cups pitted prunes

Directions

1. I toast the nuts in a dry skillet or oven until fragrant, then chop them finely and set aside.
2. In a bowl, I beat together the cream cheese and blue cheese until smooth and well combined.
3. I shape the mixture into a log, wrap it in plastic wrap, and chill it until firm.
4. Once chilled, I roll the cheese log in the chopped nuts, pressing them gently to coat evenly.
5. For the prunes, I combine the Port, water, sugar, cinnamon stick, star anise, cloves, lemon juice, and lemon zest in a saucepan.
6. I bring the mixture to a simmer, then add the prunes and cook gently for about 15–20 minutes, until they’re plump and infused with flavor.
7. I let the prunes cool slightly in their syrup before serving them alongside slices of the cheese log.

Servings and Timing

This recipe serves about 8 people as an appetizer. It usually takes me 20 minutes to prepare and about 20 minutes to cook, plus chilling time for the cheese log (about 1 hour).

Variations

Sometimes I use goat cheese instead of cream cheese for a tangier flavor, or swap the nuts for pistachios to add color. For the prunes, I occasionally replace Port with red wine or sherry for a different depth of flavor.

Storage/Reheating

I keep the cheese log wrapped in plastic wrap in the refrigerator for up to 5 days. The prunes and their syrup store well in a sealed container in the fridge for up to a week. I don’t reheat them I simply bring the prunes to room temperature before serving.

FAQs

Can I make this appetizer ahead of time?

Yes, I often prepare both the cheese log and the prunes a day in advance, which makes entertaining much easier.

What kind of blue cheese works best?

I like using a creamy blue like Gorgonzola Dolce or Roquefort, but any good-quality blue cheese works.

Can I substitute the Port wine?

Yes, I sometimes use a fruity red wine, Madeira, or even a sweet dessert wine instead.

Can I use dried fruit other than prunes?

Yes, dried figs, apricots, or cherries also taste wonderful poached in the spiced wine.

How do I stop the cheese log from sticking when I roll it in nuts?

I make sure it’s well chilled so it’s firm enough to handle easily.

Can I freeze the cheese log?

Yes, I can freeze it before rolling in nuts. I thaw it in the fridge, then coat it in nuts before serving.

What should I serve this with?

I love serving it with crackers, toasted baguette slices, or even fresh apple or pear wedges.

Do I need to strain the poaching syrup?

I usually strain out the spices before storing the prunes, but I sometimes leave them in for presentation.

Can I reduce the sugar in the prune syrup?

Yes, I can cut it back slightly, but I find the sugar helps balance the wine’s acidity.

Conclusion

I love making this blue cheese nut log with port poached prunes because it’s elegant, flavorful, and easy to prepare ahead of time. The creamy cheese, crunchy nuts, and spiced fruit create a perfect balance of textures and flavors. It’s a recipe I turn to whenever I want an appetizer that feels both festive and unforgettable.

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