Blue Cheese Nut Log with Port Poached Prunes
A festive appetizer featuring a creamy blue cheese log rolled in toasted nuts, served with port-poached prunes infused with warm spices for a luxurious and elegant pairing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes (including chilling)
- Yield: 8 servings
- Category: Appetizer
- Method: No-Bake and Poaching
- Cuisine: European
- Diet: Vegetarian
Ingredients
1 ½ cups assorted nuts (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
Instructions
- Toast nuts in a dry skillet or oven until fragrant. Chop finely and set aside.
- Beat cream cheese and blue cheese in a bowl until smooth.
- Shape into a log, wrap in plastic wrap, and chill until firm (about 1 hour).
- Roll chilled log in chopped nuts, pressing gently to coat evenly.
- In a saucepan, combine Port, water, sugar, cinnamon stick, star anise, cloves, lemon juice, and lemon zest. Bring to a simmer.
- Add prunes and cook gently for 15–20 minutes until plump and infused with flavor.
- Cool slightly in syrup, then serve alongside slices of the cheese log.
Notes
Use creamy blue cheeses like Gorgonzola Dolce or Roquefort for the best texture.
Cheese log can be made ahead and chilled for easier entertaining.
Port can be swapped with red wine, Madeira, or sherry.
Dried figs, apricots, or cherries can replace prunes for variation.
Freeze the cheese log (before rolling in nuts) for longer storage.
Nutrition
- Serving Size: 1 portion (1/8 of recipe)
- Calories: 310
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
