Best 3 Almond Feta With Herb Oil Recipes
**Savor the Delight of Almond Feta with Herb Oil: A Culinary Journey of Flavors and Textures**
Embark on a delightful culinary adventure with Almond Feta with Herb Oil, a tantalizing dish that combines the richness of almonds, the tanginess of feta, and the aromatic essence of fresh herbs. This versatile recipe offers a symphony of flavors, textures, and visual appeal, making it a perfect addition to any table. Whether you're seeking a flavorful appetizer, a vibrant salad topping, or a delectable ingredient for your favorite pasta dish, Almond Feta with Herb Oil promises an extraordinary gastronomic experience. Discover the delightful variations of this recipe, ranging from a classic preparation to a sun-dried tomato and spinach-infused version, each offering a unique twist on this Mediterranean-inspired delicacy. Prepare to be captivated by the vibrant colors, the enticing aromas, and the irresistible taste of Almond Feta with Herb Oil.
ALMOND 'FETA CHEESE' SPREAD WITH HERB OIL (VEGAN)
From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.
Provided by Wish I Could Cook
Categories Spreads
Time 55m
Yield 10 oz, 10 serving(s)
Number Of Ingredients 8
Steps:
- 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!
ALMOND FETA CHEESE WITH HERB OIL
Blanched almonds give this creamy-crumbly cheese a rich texture.
Provided by Vegetarian Times Editors
Categories Appetizers & Snacks, Condiment, Sides & Salads
Yield 10
Number Of Ingredients 7
Steps:
- 1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again. 2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy. 3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid. 4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.) 5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.
Nutrition Facts : Calories 170 calories
MARINATED FETA WITH HERBS AND PEPPERCORNS
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Provided by Alexa Weibel
Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
- Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
- Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.
Tips:
- Choosing the right almonds is crucial. Opt for raw, unsalted, and unroasted almonds for the best flavor and texture.
- Consistency matters. Make sure to blend the almonds until they reach a smooth and creamy consistency. This will ensure a rich and flavorful feta cheese.
- Season to taste. Don't be afraid to adjust the seasonings according to your preferences. Add more lemon juice for a tangier flavor, or sprinkle in extra herbs for a more aromatic cheese.
- Experiment with different herbs. The herb oil is a versatile component that can be customized to your liking. Try using different combinations of herbs, such as basil, oregano, thyme, or rosemary, to create unique flavor profiles.
- Use good quality olive oil. The herb oil is a key element in this recipe, so make sure to use a high-quality extra virgin olive oil for the best results.
Conclusion:
Almond feta with herb oil is a delicious and versatile plant-based cheese alternative that can be enjoyed in various ways. Its creamy texture and tangy flavor make it a perfect addition to salads, sandwiches, wraps, or as a dip for crackers and vegetables. With its simple ingredients and easy preparation, this recipe is a must-try for vegans, vegetarians, and anyone looking to incorporate more plant-based options into their diet. Remember to experiment with different herbs and seasonings to create your own unique flavor combinations. Enjoy this delicious and nutritious almond feta cheese as part of a healthy and balanced lifestyle.
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