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Blue Cheese, Apricot, and Walnut Cheese Ball

Sweet apricot and bright scallion soften the tang of blue cheese, while a toasted walnut crust makes this chilled centerpiece ready for a potluck table.

A round blue-cheese and apricot ball with toasted walnuts sits among crackers, apple slices, and celery.

This cheese ball is built for a relaxed gathering: the seasoned cheese center can firm in the refrigerator ahead of time, and its toasted walnut coat goes on close to serving so it keeps a pleasant crunch.

Balance tang with fruit

Blue cheese gives the center its savory tang, and softened cream cheese makes that intensity easy to spread. Finely chopped dried apricots add small pockets of sweetness rather than making the mixture sugary.

Keep the walnut coating crisp

Toast the walnuts until fragrant, then cool them fully before they touch the cheese. Chilling the shaped center first gives the coating a firm surface to cling to and helps the ball keep a neat shape.

The apricot and blue-cheese mixture is shaped into a ball before chilling, with toasted walnuts set aside. — The cheese mixture is shaped and wrapped before chilling until firm.

Make the center ahead

The wrapped cheese center can wait in the refrigerator, which makes this a useful potluck contribution when oven space is limited. Hold the walnuts separately and press them on near serving time, after the center has chilled firm.

Give guests a few ways to scoop

Sturdy crackers provide a crisp, neutral base, while apple slices bring a juicy sweetness that echoes the apricot. Celery adds a cool, clean crunch for guests who want a lighter bite.

A close view shows the creamy cheese center and chunky toasted walnut coating on a cracker. — Toasted walnuts create a coarse, golden crust around the tangy cheese center.

Blue Cheese, Apricot, and Walnut Cheese Ball

10 appetizer portions

185 minutes total

Ingredients

• 16 oz full-fat cream cheese, softened
• 4 oz blue cheese, crumbled
• 1/2 cup dried apricots, finely chopped
• 1/4 cup scallions, thinly sliced
• 1 tsp finely grated lemon zest
• 1/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt
• 1 1/2 cups walnuts, finely chopped
• 1 box sturdy crackers
• 1 medium crisp apple, cored and thinly sliced
• 3 celery ribs, cut into sticks

Method

Toast the walnuts
Toast the finely chopped walnuts in a dry skillet over medium-low heat for 5 minutes, stirring often, until fragrant and lightly golden; immediately transfer them to a plate to stop the toasting.
Look for: The walnuts smell nutty and show pale golden flecks without dark patches.
Cool the walnuts
Spread the toasted walnuts out to cool completely so their heat will not soften the cheese ball, then cover and hold them separately until the ball is firm and ready to coat.
Look for: The walnuts feel dry and room temperature rather than warm.
Blend the cheeses
In a medium bowl, mix the softened cream cheese and crumbled blue cheese with a sturdy spatula until evenly streaked and spreadable, leaving small blue-cheese pieces visible for a savory bite.
Look for: The base holds together without firm cream-cheese lumps, while small blue-cheese crumbles remain.
Season the mixture
Fold the chopped dried apricots, sliced scallions, lemon zest, black pepper, and kosher salt through the cheeses until the fruit and aromatics are distributed throughout.
Look for: Apricot and scallion pieces are visible throughout the pale cheese mixture.
Shape the cheese ball
Spoon the mixture onto a sheet of plastic wrap, gather the wrap around it, and use your hands to form a compact round ball with no deep cracks; smooth the wrapped surface with your palms.
Look for: The wrapped mixture is a compact sphere that holds its shape when lifted.
Chill until firm
Refrigerate the wrapped cheese ball for at least 2 hours, until firm enough to unwrap cleanly; for a make-ahead timeline, keep it chilled for up to 24 hours and coat it shortly before serving.
Look for: The outside feels firm through the wrap and does not slump when gently pressed.
Coat with walnuts
Unwrap the cold cheese ball and press the cooled toasted walnuts evenly over its surface, turning it gently so the coating covers the sides and top without crushing the round shape.
Look for: A continuous walnut coating clings to the ball with no large bare patches.
Set the coating
Set the coated ball on a serving plate and refrigerate for 15 minutes so the surface firms again and the walnuts stay in place when guests scoop from it.
Look for: The cheese ball stays round when the plate is moved and the coating remains attached.
Arrange and serve
Take the cheese ball from the refrigerator 20 minutes before serving to soften slightly, then arrange sturdy crackers, crisp apple slices, and celery sticks around it for scooping and spreading.
Look for: The center yields to a spreader but remains cool, and the crackers and produce are within easy reach.