Aged Cheese With Apricot Paste and Toasted Almonds

A wonderful little appetizer which can be made well in advance. This is an adopted recipe

• Ready In: 3 hrs 13 mins
• Serves: 6-8

Ingredients

• 6  ounces  dried apricots
• 1⁄2 cup sugar
• 3  tablespoons fresh lemon juice
• 1 (2 ounce) package  dry pectin
• 1  cup  whole  blanched almond
• 2  teaspoons olive oil
• 1⁄2 teaspoon coarse salt
• 12  ounces  aged cheese (see note)

Directions

1. Put the apricots in a small bowl and cover with warm water.
2. Cover bowl and set aside 30 minutes.
3. Drain, reserving liquid.
4. Purée plumped apricots in a food processor with 1/3 cup reserved soaking liquid until very smooth.
5. Scrape down the sides of the bowl as needed.
6. Put the purée into a small saucepan with the sugar and lemon juice.
7. Bring to a boil over medium-high heat, stirring often.
8. Then reduce heat to medium-low and cook until the purée thickens slightly and deepens in color, about 12 minutes.
9. Stir often.
10. If necessary, reduce heat or remove pan from heat for a few moments to avoid scorching.
11. Little by little, sprinkle pectin over the fruit, stirring constantly to help it dissolve.
12. When all the pectin has been stirred in, increase heat to medium-high and cook 1 minute longer, stirring constantly.
13. Transfer to an 8-inch square pan, spreading evenly.
14. Let cool completely, then cover and refrigerate until fully set, about 2 hours.
15. The paste may be made up to a week in advance and refrigerated, covered.
16. Preheat oven to 350 degrees.
17. Put almonds in a small baking dish, drizzle with olive oil and toss to evenly coat.
18. Toast almonds until they begin to turn deep golden brown, about 12 minutes.
19. Stir a few times to brown evenly.
20. Remove from oven, sprinkle with salt and toss to coat.
21. The nuts may be toasted a day ahead and stored in an airtight container.
22. To serve, slice cheese into ½-inch slices or into individual wedges and put to one side of individual serving plates.
23. Cut apricot paste into 2-inch squares or diamonds and set 2 or 3 pieces opposite the cheese, with a small pile of toasted almonds alongside.
24. Note: This dish was inspired by the classic Spanish pairing of manchego cheese, an aged sheep's milk cheese, with quince paste.
25. Other cheeses to consider are a sharp cheddar or other sheep's milk cheeses.