Blue Cheese Nut Log with Port Poached Prunes

Preheat the oven to 300°F. Combine the nuts on a baking sheet. Bake for 5 to 7 minutes until the nuts are lightly toasted. Let the nuts cool and then set aside.
In a mixing bowl, combine the softened cream cheese and crumbled blue cheese. Use a spatula to blend the cheeses together. Scoop the blue cheese mixture onto a large piece of cling film. Roll the cheese up to form a log, twisting the ends to form an even cylinder.
Coarsely chop the nuts. Unroll the cheese log and place on top of the nuts. Roll the cheese through the nuts, pressing them in to ensure the cheese is evenly covered with the nuts. Roll back up in a piece of cling film and refrigerate until firm. The cheese log can be made ahead of time and refrigerated until serving.
In a saucepan combine the Port wine, water, sugar, spices, lemon juice, and lemon zest. Place over medium high heat. Add the prunes and bring to a simmer. Turn down the heat and gently poach for 5 to 10 minutes until the prunes are softened and have absorbed some of the liquid. Let cool in the liquid. Remove the spices and lemon zest.
Transfer the blue cheese nut log to a serving dish and serve with the poached prunes on the side. The cheese log and prunes can be served on their own as a cheese course or with sliced baguette as an appetizer. Enjoy!