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Almond "Feta" with Herb Oil

 Almond
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.
Nutritional 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.