Almond Feta with Herb Oil |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Blanched almonds give this cheese appetizer a rich texture. Unbaked, itâs smooth and spreadable, while baking makes it crumbly like feta. Itâs easy to make ahead.Mary Raymond, Chesterfield, Missouri Ingredients:
1 cup blanched almonds |
1/2 cup water |
1/4 cup lemon juice |
5 tablespoons olive oil, divided |
1 garlic clove |
1-1/4 teaspoons salt |
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed |
assorted crackers |
Directions:
1. Rinse almonds in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
2. Drain and rinse almonds, discarding liquid. Transfer to a food processor. Add 1/2 cup water, lemon juice, 3 tablespoons oil, garlic and salt; cover and process for 5-6 minutes or until pureed.
3. Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared strainer; bring up corners of cloth and tie with string to form a bag. Refrigerate overnight.
4. Squeeze out any liquid; remove cheesecloth and discard liquid from bowl. Transfer ball to a parchment paper-lined baking sheet; flatten slightly into a 6-in. circle.
5. Bake at 200° for 35-40 minutes or until firm. Cool. Refrigerate until chilled.
6. In a small skillet, heat the thyme, rosemary and remaining oil over medium heat for 2 minutes. Cool to room temperature. Drizzle over almond mixture. Serve with crackers. Yield: 1-1/2 cups.
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