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Almond "Feta" with Herb Oil

Blanched almonds give this cheese appetizer a rich texture. Unbaked, it’s smooth and spreadable, while baking makes it crumbly like feta. It’s easy to make ahead.—Mary Raymond, Chesterfield, Missouri

12 ServingsPrep: 25 min. + soaking Bake: 35 min. + chilling

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

Rinse almonds in cold water. Place in a large bowl; add water to
cover by 3 in. Cover and let stand overnight.
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.
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.
Squeeze out any liquid; remove cheesecloth and discard liquid from
bowl. Transfer ball to a parchment paper-lined baking sheet; flatten

2 of 2

Almond "Feta" with Herb Oil (continued)

Directions (continued)

slightly into a 6-in. circle.
Bake at 200° for 35-40 minutes or until firm. Cool. Refrigerate
until chilled.
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.

Nutrition Facts: 2 tablespoons (calculated without crackers) equals 122 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 249 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.