Preserved Lemons with Goat Cheese and Marcona Almonds

Preserved Lemons

Directions

1. Add 1 tablespoon of salt to a 1-quart canning jar.
2. Wash and scrub the Sunkist^® lemons well and cut 1/4-inch off the top of each lemon then cut in quarters, but not all the way through so pieces are still attached at stem end.
3. Stuff each Sunkist lemon with 1 tablespoon of salt and squeeze it closed.
4. Firmly pack Sunkist lemons into the jar one by one, pressing down forcefully so they are squished together.
5. Make sure all Sunkist lemons are covered with lemon juice. If necessary add extra lemon juice. Tightly seal jar with lid and give it a little shake.
6. Leave for 5 days at room temperature and turn jar upside down every so often. Refrigerate for 30 days before using. Continue to flip jar every few days.
7. Before using, remove the pulp from the preserved lemon and rinse the peel well.
8. Thinly slice or chop peel and set aside.

Goat Cheese Spread

Directions

1. Whip the goat cheese and cream cheese together.
2. Serve cheese on grilled bread, rustic crackers or crostini and sprinkle with preserved Sunkist lemons and almonds.
3. Variations: For spicy lemons add a few dried chilies or for an exotic Asian flavor, add crushed star anise pods.