Almond “Feta” With Herb Oil

• 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

1. Rinse almonds in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
2. 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.
3. 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.
4. Squeeze out any liquid; remove cheesecloth and discard liquid from bowl. Transfer ball to a parchment paper-lined
5. ; flatten slightly into a 6-in. circle.
6. Bake at 200u0b0 for 35-40 minutes or until firm. Cool. Refrigerate until chilled.
7. 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.

blanched almonds, water, lemon juice, olive oil, garlic, salt, thyme, fresh rosemary, crackers

Taken from www.tasteofhome.com/recipes/almond-feta-with-herb-oil/ (may not work)