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Brazil nut cheese with herbs
( SERVES 8 )

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This is a dairy and gluten-free "cheese".

1⅓ cups	Brazil nuts, raw
3 Tbsp	Olive oil, plus extra for drizzling
¼ cup	Lemon juice
½ tsp	Salt
2 cloves	Garlic, sliced
⅓ cup	Fresh herbs, e.g. rosemary, thyme, parsley, finely chopped
½ tsp	Freshly ground black pepper

Place the nuts in a bowl and cover with cold water. Refrigerate for 8 hours or overnight.
Preheat the oven to 180C. Lightly oil a baking tray.
Drain the nuts and place in a blender or food processor. Add olive oil, lemon juice, salt and garlic. Blend until very smooth. You may need to pulse the machine and scrape down the sides.
Place the mixture in the centre of a large clean Chux cloth or tea towel. Bring up the ends and edges to the centre and twist so the mixture forms a ball. Squeeze out any excess moisture.
Place the herbs and pepper in a bowl. Roll the ball in the herb mixture. Place on the tray.
Bake for about 20 minutes, until warm. The ball may start to crack. Lift on to a serving plate and drizzle with the extra olive oil. Serve with small crostini or crackers.