An easy-to-make appetizer or tapas option.

2 cups whole blanched almonds

2 Tbsp. fresh thyme leaves

3 Tbsp. extra virgin olive oil

Coarse salt and freshly ground pepper to taste

Manchego cheese (for serving)

 

  1. Heat oil in a large skillet over medium heat.  Add almonds and cook, stirring occasionally, until lightly golden and fragrant, about 10-12 minutes.
  2. Add in thyme leaves, and remove from heat.  Season with salt and pepper, and spread out on a rimmed baking sheet to allow them to cool completely.
  3. Serve cool with Manchego cheese, or refrigerate for up to 2 weeks.
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