4-5 roasted garlic cloves
8 ounces cream cheese
8 ounces shredded gruyere
2 teaspoons minced fresh thyme
1 teaspoon dry mustard
2 (6-ounce) cans smoked almonds
Crackers or toasted baguette for serving
- Using a fork, mash roasted garlic cloves until they resemble a paste and you have 2 tablespoons. In the bowl of a stand mixer fitted with paddle attachment, or by hand, beat cream cheese until softened. Add gruyere, thyme, and mustard to softened cream cheese and mix well until combined. Check seasoning and add salt if needed.
- Turn mixture out onto a sheet of plastic wrap. Pull ends of plastic wrap around mixture and twist closed, forming a ball. Refrigerate for at least 2 hours or preferably overnight.
- Remove cheese ball from plastic and arrange almonds over surface, starting at the top and working downward in staggered rings. Serve with crackers or toasted baguette.