Add sliced almonds to a small skillet and toast over medium heat for about 5minutes. Stir often and be sure not to burn them. While the almonds are toasting, roughly chop/dice the dried apricots. Set aside. Once the almonds are finished. Remove from heat and set aside.
Add the goat cheese, cream cheese, all of the spices half of the toasted almonds, half of the dried apricots (set the rest aside for the topping) into a large bowl. Use a spoon to mix the cheese until all of the ingredients are well combined.
Once combined, scoop the cheese onto a large piece of cling wrap (I like to double layer mine) in the rough shape of a log. Wrap the cling wrap around the cheese sealing on all sides and gently roll and use your hands to form the cheese log shape. Once rolled, store in the fridge for at least 30 minutes or as long as overnight. If you are in a time crunch you can put the cheese into the freezer for 10 minutes.
When ready to serve, spread the apricot jam onto a serving bowl or platter. Spread the reserved ingredients on a plate in a line. Remove the cheese from the cling wrap and gently roll into the reserved almonds and apricots. I concentrate mine on the top, sides and use my hand to gently press them into the cheese.
Once rolled, place the cheese on top of the jam and drizzle with honey and fresh basil. Serve immediately and enjoy!
Cheese Ball Option If you aren't digging the cheese log vibe, you can use the same recipe and instead make a large cheese ball or mini cheese balls speared with toothpicks. With the mini cheese balls you can serve on the side and let guests add their own.Make Ahead Tips you can make the cheese log up to one day ahead of time. I like to leave mine rolled in the cling wrap in the fridge. When ready to serve, I then let it soften, roll it in the reserved almonds and apricots then plate. Leftover Storage Store leftover cheese in an airtight container in the fridge for up to 1 week. Let soften before enjoying.