Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup apricot preserves
  • 1 tsp lemon juice
  • 1 pinch sea salt
  • 4 oz goat cheese log
  • 4 oz sharp white cheddar, cubed
  • 4 oz gorgonzola or blue cheese
  • 1/2 cup dried apricots, halved
  • 1/2 cup walnut halves
  • 1 tbsp honey
  • 1 tsp fresh thyme leaves
  • 6 oz assorted crackers
  • 1 cup sliced baguette, toasted

Instructions:

  1. In a small bowl, beat the softened cream cheese, apricot preserves, lemon juice, and salt until the mixture is smooth and velvety. Transfer to a ramekin and smooth the top with a spoon.
  2. Place walnut halves in a dry skillet over medium heat. Toss frequently for 3–5 minutes until they smell nutty and turn a deep mahogany color. Remove immediately from heat to prevent burning.
  3. Place the apricot cream cheese and other cheeses in distinct clusters on the board.
  4. Tuck the halved dried apricots and toasted walnuts into the gaps.
  5. Arrange crackers and baguette slices in a sweeping curve around the edges.
  6. Finish with a drizzle of honey over the blue cheese and a sprinkle of fresh thyme for a pop of color.