Smoked-Almond Butter With Crispy Rosemary

1. 1

   In a food processor, process the roasted and smoked almonds until the nuts are just starting to become pasty. Add 3 tablespoons of the canola oil and process until smooth. Transfer the almond butter to a bowl.

2. 2

   In a small skillet, heat the remaining 3 tablespoons of oil. Add the rosemary leaves and cook over moderate heat, stirring, until crisp, about 2 minutes. Using a slotted spoon, transfer the rosemary to a plate and sprinkle lightly with salt.

3. 3

   Crumble and stir half of the rosemary into the almond butter and sprinkle the rest on top. Serve with sliced pear, apple, Asian pear, celery and fennel.

* Per serving · 4 servings · Values may vary.

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