In a small bowl soak apricots in 1 cup hot water for 1 hour or until softened. Drain well; set aside. Meanwhile, place Monterey Jack cheese and cream cheese in a medium bowl and bring to room temperature, about 30 minutes.
Add orange juice to cream cheese mixture. Beat mixture with an electric mixer until thoroughly combined. Stir in raisins, dates, apricots, and salt. Divide mixture in half. On a large piece of waxed paper shape one portion of the mixture into a log about 5 inches long. Repeat with remaining portion. Cover and chill for 4 to 24 hours. Roll in nuts before serving, if desired. Serve with assorted crackers and/or apple slices. Makes 32 servings.