Almond Feta Cheese

Yield 4 appetizer servings
  • 1 cup whole blanched almonds
  • 1/4 cup fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1-1/4 teaspoons fine sea salt
  • 1/2 cup cold water
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves

1. Place the almonds in a bowl of room-temperature water; allow to soak for 24 hours, then drain and rinse.

2. In a powerful blender, purée the almonds, lemon juice, 3 tablespoons olive oil, garlic, salt and water until very creamy, 5-7 minutes.

3. Place a triple layer of cheesecloth over a strainer and spoon the cheese mixture into it. Bring up the ends of the cheesecloth, twist the top and squeeze slightly to remove some of the excess liquid; tie the top with a twist tie or elastic. Allow to drain in the refrigerator overnight, or at least 8 hours.

4. Preheat oven to 200 Fahrenheit. Line a cookie sheet with parchment paper. Turn the cheese out onto the parchment and shape it into a disk about 3/4-inch thick. Bake for 40-50 minutes, until the top is firm and dry. Cool, then chill.

5. When ready to serve, place the cheese on a plate. Top with additional olive oil, sprinkle with herbs, and enjoy.