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

Provided by Taste of Home

Time 1h

Yield 1-1/2 cups.

Number Of Ingredients 9

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

Steps:

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 4 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-lined baking sheet; flatten 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.

Nutrition Facts : Calories 122 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.