Monday, April 2, 2012

Mediterranean Feta Cheese Spread

I adapted this recipe from Vegetarian Times magazine (Almond Feta Cheese with Herb Oil)
You can either buy blanched almonds, or you can make your own. In my adaptation you do not need a cheesecloth.

Mediterranean Feta Cheese Spread

1 cup blanched almonds
3 Tbs lemon juice
2 Tbs olive oil
1-2 cloves garlic, peeled
1 tsp salt (or more if your olives are salt free)
1/2 cup black olives (preferably salt-cured or oil-cured), finely chopped
1 tsp dried oregano
1 tsp dried basil

Place almonds in medium bowl and completely cover with water. Soak them for 24 hours, drain and rinse.
Place drained almonds in a blender or a food processor. Puree almonds, lemon juice, garlic, olive oil, salt, and 1/4 cup water for several minutes, until smooth and creamy.
Stir in chopped olives, oregano and basil, mix well. Refrigerate overnight, or least for an hour before serving. This is a very flavorful spread, it tastes great on fresh bread, or on sliced tomatoes. You can even use it as a base for pizza instead of pizza sauce. Enjoy!


  1. Oooh! This looks so yummy, Elisabeth!

    1. Thank you. I have to make two batches now because I eat it with a spoon....... :-)