Goat Cheese and Almond Torte

• 1 cup whole blanched almonds (about 5 ounces)
• Vegetable oil, for frying
• 30 medium sage leaves
• 11 ounces mild goat cheese, softened
• 1/2 pound cream cheese, softened
• 1/2 teaspoon freshly ground pepper
• Toasted croutons, for serving

1. Preheat the oven to 350.
2. Spread the almonds on a baking sheet and toast for about 10 minutes, or until golden.
3. Let cool, then coarsely chop the nuts.
4. Heat 1/2 inch of vegetable oil in a skillet.
5. Fry the sage leaves in 2 batches until crisp, about 30 seconds.
6. Transfer to paper towels to drain.
7. Let cool, then crumble.
8. In a bowl, combine the goat cheese and cream cheese and beat with a wooden spoon until smooth.
9. Stir in the pepper.
10. Line an 8-inch round cake pan with plastic wrap, leaving a 5-inch overhang; smooth out any large wrinkles.
11. Spread half of the cheese mixture evenly in the cake pan and sprinkle with two-thirds of the almonds; press them down lightly.
12. Scatter the sage on top, then cover with the remaining cheese; don't dislodge the almonds.
13. Fold the overhanging plastic onto the cheese and refrigerate until firm, at least 1 hour or overnight.
14. Unwrap the torte and invert onto a large plate; discard the plastic.
15. Pat the remaining almonds around the edge of the torte and let return to room temperature.
16. Serve the croutons on the side.

whole blanched almonds, vegetable oil, sage, goat cheese, cream cheese, freshly ground pepper, croutons

Taken from www.foodandwine.com/recipes/goat-cheese-and-almond-torte (may not work)