Heat a small skillet over medium heat. Toast your almonds until they are just fragrant, approximately 5 minutes. Remove from heat.
Meanwhile, make your cheese mixture by combining the goat cheese, 1/4 cup finely chopped dried apricots, dried thyme, garlic powder, and salt. Season to taste with salt as desired.
Reshape the cheese into a log by pressing it back into the log shaped package or wrapping inside plastic wrap. Chill in the freezer for 10 minutes.
While the cheese is chilling, finely chop the almonds and mix them on a plate with the remaining 1/4 cup diced dried apricots.
When the cheese is holding its shape, remove from the freezer and roll in the almond apricot mixture. Press the mixture onto the cheese to coat, including the ends.
Spread the apricot jam in a strip on the serving plate and place the goat cheese log on top. Serve with crackers or crostini.
Notes
Soften the goat cheese by either leaving it out at room temperature until easily mixable or heating in the microwave for 30 seconds.To reshape, press the cheese back into the log shaped package if possible. Alternatively, shape the cheese into a log using saran wrap.