Several times a month one of us stops by the Bedford Cheese Shop on the way home. We love this place. When we're not sure what we want the staff will feed us slices until we've narrowed it down. Often they hand us samples to try just for the hell of it. Generally we pick three cheeses, grab some pate or black forest ham, cornichons, bread and then whatever else we think we'll want (sugar plums? black cherries in balsamic syrup?). I always check to see if they have the lemon ricotta cake on hand.
Back at the apartment we arrange our treats on a large board, select a bottle of wine, put some music on and dig in. I try make sure we have something a little sweet (chutney or slices of pear and apple) and something savory and salty to compliment the wine and cheeses.
Lately I've been toasting almonds with whatever fresh herbs I have on hand-- usually rosemary or thyme or sage. They're irresistable and try as I might to serve just a few at a time, I confess breaking into them at all hours.
Savory Toasted Almonds
1 tablespoon of fresh chopped savory herbs (rosemary or thyme are favorites)
1 teaspoon sea salt
1/4 teaspoon cayenne (or more, if you're feeling spicey)
2 teaspoons canola oil
2 cups whole almonds (unblanched are best, but I've been known to grab a container of blanched peeled almonds and it's fine)
Preheat the oven to 400F. In a large bowl combine the almonds and the canola oil, tossing with clean hands. Lightly coat a rimmed baking sheet with canola oil (I just use my hands after tossing the almonds and oil together).
Transfer the almonds to the baking sheet, spreading them evenly across the surface and place the sheet into the oven. Toast them for about 8 minutes, until they are lightly browned. Shake the pan a couple of times to keep them from scorching.
While the almonds are toasting combine the rest of the ingredients in a large shallow bowl. Remove the toasted almonds from the oven and add them to the seasoning mixture, stirring to coat them thoroughly. Taste and adjust seasonings.
Serve warm or at room temperature. In theory the almonds can be stored in an airtight container at room temperature for up to 2 weeks. They never last that long in my house.
These were really good! Especially surprising for someone who isn't the biggest fan of nuts...
Posted by: Sophie | October 30, 2007 at 07:37 PM