- 1cup whole blanched almond
- 1⁄4cup lemon juice
- 3tablespoons olive oil
- 1⁄4cup olive oil
- 1garlic clove
- 1 1⁄4teaspoons salt
- 1tablespoon fresh thyme leave
- 1teaspoon fresh rosemary leaf
Place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
Puree almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 6 minutes or until really creamy.
Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth. Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for 12 hours.
Line baking sheet with parchment and transfer almond ball from cheesecloth. Shape to look like a 6″ round of brie (about 3/4″ thick). (Note, I just put it into a pretty pottery bowl and baked it. Then I could pour the oil on top and serve it. No parchment needed.).
Bake 40 minutes or until top is slightly firm. Cool. Then chill.
Combine 1/4 cup olive oil with herbs and heat over medium low heat until heated through but not simmering. Cool to room temperature and drizzle over almond spread just before serving.
Spread on crusty bread or crakers. You’ll love it!