"Bae" Toast with Crispy Bacon Lardons, Marinated Avocado, + Luscious Cheesy Scrambled Eggs on Garlic-Rubbed, Bacon Fat Fried Multigrain Sourdough Toast

If you could do one thing for me when it comes to cooking, it would be to make this avocado toast... before anything else. Have you ever wondered what "bae" stood for? Some people believe it to be what I already previously stated. But in my crazy foodie world, it obviously stands for bacon, avocado, + egg. Yep, the craze of 2016 had to be avocado toast. I wasn't really on board with it in the beginning because I'm not much of an avid avocado person. Don't get me wrong though, I love me some guacamole. But just toast and avocado? I wasn't quite buying it just yet. However, I started seeing recipes pop over all over the blog-o-sphere and pinterest and they included much more than just a piece of bread + avocado. That inspired to make one of our favorite dishes yet, Smoked Avocado Toast with Herbed Crab Salad, Bacon Fat Fried Sourdough, + Citrus Caviar. It's so good that we make it a few times a month. So, I knew I would've eventually come up with another twist on this new-found classic. What I absolutely love about this recipe is that you can literally eat it for breakfast, brunch, lunch, a snack, or dinner-- it is so versatile! Now, let's break down each component. First let's talk about the "toast"... if you could even call sliced thick cut, multigrain sourdough pan fried in smokey bacon fat toast. It's crunchy on the exterior, but perfectly melts into your mouth like a perfectly cooked piece of bacon. That golden brown piece of bread is then rubbed with garlic, which gives the toast a little bit of bite, especially in such a rich dish. Speaking of rich, let's get to the marinated avocado. I personally think avocado is a little too bland to me. So any time I use it, I like to "marinate" it. I do this by buying an almost ripe avocado, cutting it into slices, and then smashing it ever-so-slightly with some salt, pepper, extra virgin olive oil, lime juice, and lime zest. This adds just a wee bit of flavor and intensifies it just enough to bring everything together. Now far and away, the best component of this toast are the luscious cheesy scrambled eggs. A chef can make or break a recipe by the way they cook their eggs. And this is the only way I will scramble an egg. Eggs are beaten together with heavy cream (YES), kosher salt, and fresh cracked pepper. They are then slow-slow-slow-and-low-low-low cooked in a skillet with butter and oil. This is very, very important. The key to getting fluffy, luscious, and creamy eggs is to continuously stir and fold the egg mixture with a rubber spatula. If I could describe it best, I would say to graze the pan, gently moving the cooked eggs from the outside of the pan towards the center. I will say that this method will take some time, anywhere from 15-30 minutes, but it is so unbelievably worth it. At the very end of cooking, I like to grate some parmesan on top of the curds and gently fold it in. I also love to garnish with fresh chives, but that's completely optional! Really, all that is left are topping the toasts with crispy bacon bits and a sprinkle of red pepper flakes... and that is it! It is such a simple dish, but oh-so-amazing! I mean, anyone can make this. I hope y'all love it as much as we did. Enjoy :)

For the Marinated Avocado:

2-3 Ripe Avocados, Sliced

1 Lime, Zested + Juiced

1T EVOO

Kosher Salt + Fresh Cracked Black Pepper, To Taste

For the Luscious Cheesy Scrambled Eggs:

2T Unsalted Butter + 1T EVOO

6 Extra Large Eggs

¼C Heavy Cream

Pinch of Kosher Salt + Fresh Cracked Black Pepper

½C Freshly Grated Parmesan

1-2T Fresh Snipped Chives

For the "Bae" Toast:

Prepared Marinated Avocado

Prepared Luscious Cheesy Scrambled Eggs

6 Slices of Thick Cut Applewood Smoked Bacon, Cut into Lardons + Cooked until Crispy

Reserved Bacon Fat, For Frying

4-6 Slices of Multigrain Sourdough Toast, Fried in Bacon Fat

1 Large Clove of Garlic

Dried Red Pepper Flakes, For Sprinkling

Directions:

1. Fry the bacon lardons in a large skillet over medium heat until they are perfectly crispy (but not burnt). Remove the bacon lardons from the hot pan and place them on a paper towel to drain and cool them. Reserve the rendered bacon fat for frying the toast.

2. For the Bacon Fat Dried Multigrain Sourdough Toast: In the same large skillet, over medium heat, add in about 1-2 inches of the rendered bacon fat. Fry the toast for a couple minutes on each side until they are golden brown and slightly crunchy. Repeat this process until all of the bread has been fried/toasted. Set them aside and let the toast cool for a few minutes, and then rub the clove of garlic all over the warm surface of the bread. Set them aside before assembling.

3. For the Marinated Avocado: In a mixing bowl, add in the sliced avocado, followed by the lime zest, lime juice, EVOO, kosher salt, and fresh cracker pepper. Toss all of the ingredients together, so that the avocados are covered in the lime. Right before assembling, mash the sliced avocado slightly, so that there are still some large chunks amongst the smoother smashed avocado. Set the marinated avocado aside until you are ready to assemble the toast.

4. For the Luscious Cheesy Scrambled Eggs: In a medium-sized mixing bowl, whisk together the eggs, heavy cream, kosher salt, and fresh cracked pepper. Heat a large nonstick sauté pan over low heat. Add the butter and EVOO and allow it to melt and start to froth a bit. Pour the egg mixture into the warm pan. Using a heat-resistant rubber spatula, continually stir and fold the eggs until super soft curds form. It is important that you neatly and gently scrape (or graze) the sides of the pan, making sure to never stopping the motion. Push the eggs from the outside of the pan towards the center and repeat it until they are creamy, but cooked through. This process should take 15-30 minutes depending on your stovetop. Once the curds form and the eggs are cooked, sprinkle the top with the freshly grated parmesan and snipped chives. Stir to combine and be prepared to serve them while they are still warm.

5. Assembling the "Bae" Toast: Grab your perfectly browned bacon fat fried toast and rub the surface with the clove of garlic. Top each of the slices with some of your marinated mashed avocado and season with a pinch of salt. Spoon a mound of the luscious cheesy scrambled eggs on top of the creamy avocado. Scatter the crumbled, crispy bacon lardons evenly over the avocado. Garnish with some red pepper flakes for some spice and enjoy!

Saturday Down South: NOLA-Style BBQ Shrimp

It's here again, folks... it's officially Alabama-LSU week in college football. It's essentially the biggest game of our season. Even though my Crimson Tide is undefeated and ranked #1, this game has got this entire house nervous. Unfortunately for us, we're playing in Baton Rouge this year, so we weren't able to go root on our boys in person, but we are certainly there in spirit! As a part of SEC tradition, everyone typically bases their tailgate spread on the food of what the opposing team is famous for. So naturally, that means Creole or Cajun recipes on this particular weekend. When we made the trip to New Orleans for the college playoff game two years ago, I heard about Barbecue Shrimp. Now, this isn't your ole typical BBQ. It involves unpeeled, head-on shrimp that is simmered in a shit ton of butter, hot sauce, worcestershire, and lemon. This buttery spicy sauce is heavenly in every way possible... and even better, there is a requirement of serving it with a baguette of french bread, so that you can sop up all that sauce. Um, yum. I added my own little touches to it by adding my favorite homemade BBQ rub, which sweetens it just a tad, and by also infusing the dish with some fresh parsley + chives. I think that it lends another element to the whole thing that is much needed. We adored this recipe for NOLA-Style BBQ shrimp and have every damn intention of making it over and over and over again. It is absolutely fabulous for feeding a crowd or you know, just you and a friend... whatever you wanna do is up to you!! Enjoy :)

oh here comes the bread for soppin'

um... perfection.

For the BBQ Shrimp:

6T Unsalted Butter

3 Sticks Unsalted Butter, Cut into Cubes + Chilled

4 Cloves of Garlic, Minced

1C Beer

1C Hot Sauce

½C Worcestershire Sauce

¼C Freshly Squeezed Lemon Juice

2T Homemade BBQ Seasoning

2T Fresh Cracked Pepper

3lbs Head-On Large Shrimp (unpeeled)

Kosher Salt (as needed)

1T Fresh Parsley, Minced

1T Fresh Chives, Minced

1 Lemon, Thinly Sliced (for garnishing)

Warmed French Bread, For Dipping

Directions:

1. Heat the 6T of unsalted butter in the largest skillet that you have over medium-high heat (we used a paella pan and it worked great). Add in the minced garlic and cook until it is soft and fragrant… about 1-2 minutes (do not burn the garlic).

2. Add in the beer, hot sauce, Worcestershire sauce, lemon juice, BBQ seasoning, and pepper. Stir to combine it into the melted butter and garlic. Bring this mixture to a simmer and cook until the sauce has reduced by half, about 8-10 minutes. Add the head-on, unpeeled shrimp; cook, flipping once, until the shrimp is cooked through (just when it begins to turn pink). This should only take a few minutes. Reduce the heat to medium-low and stir in the cubed, chilled butter to make a smooth sauce. Season with salt.

3. Remove the pan from the heat, sprinkle the chives and parsley all over the shrimp and place the sliced lemon evenly throughout the pan. Serve the BBQ shrimp with warmed French bread for sopping up the sauce. Enjoy.

Smoked Avocado Toast with Herbed Crab Salad, Bacon Fat Fried Sourdough, + Citrus Caviar

Okay, I've finally jumped on the avocado toast bandwagon (#avotoast). I will be the first to admit that I'm not the biggest fan of avocado to begin with. I always found their mushy texture and lack of flavor to be less than appealing... even though I do love me some guacamole. So, when I saw recipe after recipe of pieces of bread topped with nothing besides avocado, I normally just skipped over them and didn't think anything else about it. But my Mountain Man is a lover of avocado and begged me to make them for him. As with most of my recipes that involve bread, I always have to fry them in some kind of fat or oil, this time I chose bacon fat... because we all know I keep a jar handy in the fridge. I love the smokey flavor and the richness that the bacon fat lends. But, if you aren't a crazy person like me (who keeps bacon fat in a jar), then any oil will be fine here. The toast should be beautifully golden brown, saturated in yummy fat, and perfectly crisp. After you have fried the slices of bread, make sure to give them a rub-a-dub-dub with a big ole' clove of garlic while they are still warm. Now here is the fun part... the smoking of the avocado (and y'all it's so damn easy)! Essentially, all you have to do is get a large dutch oven and place a small bowl upside down in the center. Scatter your choice of flavored wood chips around the bowl, no need for soaking them in water, and turn up the heat to high. While you wait for the chips to start smoking, scoop out your avocado into another small bowl and dress them with fresh lime juice and zest, as well as some fleur de sel. If you want more smokiness to your avocado, then I suggest you slightly smash them, if you want a tame smoke flavor, just leave them in halves. Next, all you have to do is put the bowl of avocado on top of the overturned bowl in the dutch oven (with the chips smoking away), and cover the pot. Smoke the avocado for 5 minutes... any more and it might be overkill. While the avocado is smoking, it's time to quickly whip up your herbed crab salad. This is easy-peasy. In a medium mixing bowl, add the in the jumbo lump crab meat, homemade aioli, dijon mustard, fish sauce caramel, lemon juice + zest, red pepper flakes, minced garlic + shallots, and fresh herbs. If you can't find/make fish sauce caramel, a white balsamic reduction or honey would be a good substitute. As gently as possible, fold together the lump crab meat with the herbed aioli until the crab is completely coated, but still has a few big pieces of meat. Now your bacon fat fried toast, herbed crab salad, + smoked avocado are all ready to be assembled into amazing avotoast. I'm a little coo-coo, in that I had Finger Limes shipped to me from California... specifically for this recipe. Finger limes are so interesting because we you slice them open, a citrus caviar comes out, as opposed to pulp and seeds. If you can, order some, they are so fun, and can be used in a million different ways. But, the toast is just as good with some lime zest + freshly squeezed lime juice on top, so don't worry about it if you can't wait to make this. This smoked avocado toast is so good that we've made it for the past three weeks. I believe I'm now an avocado toast lover... who would've ever thought? Enjoy :)

smoking the avocado

bacon fat fried toast

bacon fat fried toast + smoked avocado slices

all of the components for the herbed crab salad

it's hard to resist it, but save it for the toast

see the citrus caviar from the finger limes on top?

citrus. caviar.

For the Herbed Crab Salad:
8oz Jumbo Lump Crab Meat
3-4T Homemade Aioli
1t Dijon Mustard
1T Fish Sauce Caramel
1 Lemon, Zested (plus the juice from half of that lemon)
1-2t Red Pepper Flakes (or depending on how spicy you want it)
1 Small Shallot, Finely Minced
1 Clove of Garlic, Finely Minced (into a paste)
½t Fresh Cracked Pepper + ¼t Kosher Salt
1T Fresh Snipped Chives (plus a little extra for garnishing)
1t Fresh Tarragon, Basil, + Parsley, Finely Minced (plus a little extra for garnishing)

For the Smoked Avocado: 
2-3 Avocados
1 Lime, Zested + Juiced
Pinch of Kosher Salt


For the Smoked Avocado-Crab Toast:
Prepared Herbed Crab Salad, Chilled
Smoked Avocado, Lightly Mashed or Gently Sliced
4 Slices of Sourdough, Fried in Bacon Fat (or any other oil can be substituted)
1 Large Clove of Garlic
Citrus Caviar (finger limes) or Fresh Squeezed Lime Juice
Mixed Herbs, For Garnishing


Directions:
1. For the Herbed Crab Salad: In a mixing bowl, put in all of the ingredients of the herbed crab salad. Gently fold these together until the crab is coated in the herb-aioli mixture. Do not mix too hard because you want to maintain as much of the “lump crab” pieces as possible. Now, taste and season with salt and pepper, if it is needed. Refrigerate this crab salad until you are ready to assemble the toasts.
2. For the Smoked Avocado: Line a Dutch oven (or any heavy bottomed pot with a lid) with foil to keep your pot from burning. Place a small metal bowl upside down in the middle of the Dutch oven. This will help prop everything up. Then, scatter about 2C of wood chips around the small metal bowl. We used mesquite wood chips, but any kind will work (hickory, apple, etc.), and there’s no need to soak these either! Turn up the heat to medium-high and wait for the chips to start smoking, it can take anywhere from 3-5 minutes. Meanwhile, while you’re waiting for the wood chips to smoke, it’s time to get to avocados ready to be smoked by halving, pitting, and peeling them. Put the avocado halves into another small bowl and zest + juice a lime over the top. If you want sliced avocado for your toast, leave the halves untouched. These will be slightly less smoky. If you love a smoky flavor, lightly smash the avocado, which gives more surface area for the smoke to infuse into. Once the chips are smoking, place the bowl of avocados on top of the upside down bowl in the pot. Top the Dutch oven with a lid and set your timer for 5 minutes (any more time than that, it’ll be way too smoky). After the time is up, remove the smoked avocado, season with some fleur de sel, and place in the fridge to chill.
3. Assembling the Toast: Grab your perfectly browned bacon fat fried toasts and rub the surface with the clove of garlic. Top each of the slices with some of your chilled smoked avocado and season with a pinch of salt. Spoon a mound of the herbed crab salad on top of the creamy avocado. Scatter the citrus caviar evenly over the crab mixture. If you can’t find finger limes, some lime zest and lime juice will do just fine! Garnish with the leftover mixed herbs for presentation.

Farmer's Market Finds: The Best Damn Deviled Egg Salad Sandwich with Crispy Prosciutto, Peppery Arugula, Soft Herbs, + Sriracha Powder on Buttered White Bread

As long as I can remember, I have never liked deviled eggs or egg salad sandwiches. However, that was all changed when we went to our favorite restaurant, JCT Kitchen, and we ordered some of their famous deviled eggs with country ham. I've made and posted their recipe here (with my own little twist) and they were fab. So I thought, why not turn them into a deviled egg sandwich? Now to make this sandwich even better, I used my favorite items that I found at our local farmer's market. This baby arugula is to die for... if you're in the local Atlanta area, stop by the Peachtree Road Farmer's Market and buy some of this arugula from Abundant Harvest Gardens. We normally have to buy two bags every Saturday, one to cook with and one to snack on during the ride home. I don't think I can adequately describe the flavor of these greens. It is nothing like the arugula you buy at the grocery store that is sorta peppery... this shit is straight up wasabi. I literally can't rave about it enough. I'm also in love with this bread. It's from another vendor at the farmer's market, TGM Bread. But anyway, back to this sandwich... you start by boiling a dozen of eggs until they are just cooked through. In the bowl of a standing mixer, beat together the yellow egg yolks, homemade mayo or aioli, softened goat cheese, minced cornichons + shallots, dijon mustard, white balsamic reduction, and a whole mess of fresh herbs (chives, tarragon, basil, and parsley to be exact). Then all you have to do is fold in the diced up egg whites and season with salt + pepper. The one component left, that really takes this recipe over the top, is the crispy prosciutto. I've had all different kinds of egg salad sandwiches, most of them had bacon them, and it just didn't taste quite right. I love the flavor of the country ham/prosciutto on JCT's deviled eggs, so I thought that would be perfect on a sandwich. But, one thing that had to be changed was the texture. This was easily solved by baking some prosciutto until the fat rendered and began to crisp up. Essentially, because it is so thinly sliced, the meat practically melts on your tongue, so that you have delicious-porky-goodness with each bite. All that you have to do is assemble the sandwiches. Get your gorgeous loaf of white bread and fry it in some butter until golden brown + toasted. Next, you slather on a thick heap of that herbed egg salad, followed by a sprinkling of homemade sriracha powder. Finally, you just lay on some slices of that crispy prosciutto and a mound of those spicy arugula greens. The only thing left to do is to devour it. And trust me, that is the easiest and yummiest part of the recipe! Enjoy :)

For the Crispy Prosciutto:

6oz Thinly Sliced Prosciutto

EVOO, For Brushing

3-4 Sprigs of Fresh Rosemary

Fresh Cracked Pepper

For the Herbed Egg Salad:

12 Extra Large Eggs

¼C + 1T Homemade Aioli

3 Cornichons, Finely Minced

1 Small Shallot, Minced

2T Goat Cheese, Room Temperature

2t Dijon Mustard

1T White Balsamic Reduction (honey may be substituted if needed)

2T Fresh Chives, Snipped

1T Fresh Tarragon, Minced

2t Fresh Basil, Minced

1t Fresh Parsley, Minced

Kosher + Fresh Cracked Pepper, To Taste

For the Deviled Egg Salad Sandwiches:

Prepared Crispy Prosciutto Slices

Prepared Herbed Egg Salad

Fresh Baby Arugula

Homemade Sriracha Powder, For Sprinkling

Buttered, Toasted Slices of White Bread

Directions:

1. For the Crispy Prosciutto: Preheat the oven to 375 degrees and line two baking sheets with parchment paper. Divide the prosciutto evenly between both baking sheets, making sure to lay them flat. Brush the tops of the prosciutto with some EVOO and scatter the fresh sprigs of rosemary on top. Bake the prosciutto until the fat turns golden and the meat is darker in color. This will take about 15 minutes (making sure to rotate baking sheets from top to bottom halfway through the baking time). Using tongs, carefully transfer the prosciutto to paper towels to drain (it will continue tot crisp as it cools). Set them aside until you are ready to assemble the sandwich. 

2. For the Herbed Egg Salad: In a large pot, cover the eggs with cold water and bring them to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10-12 minutes. Transfer the eggs to an ice water bath until chilled, about 5-10 minutes. In the bowl of a standing mixer that is fitted with the whisk attachment, mix together the aioli, minced cornichons, goat cheese, Dijon mustard, white balsamic reduction, and minced shallots. Peel the eggs and slice them in half, and then scoop out the yellow egg yolk. On a cutting board, dice up the egg whites into bite size pieces and set them aside. Add the yolks to the bowl of aioli; beat this mixture until it is light and fluffy. Gently fold in the diced egg whites and herbs into the whipped egg yolk-aioli mixture. Finally, season with salt and pepper to taste. Place the egg salad in the refrigerator until you are ready to assemble your sandwich.

3. Assembling the Sandwiches: In a small sauté pan, toast your bread in a little bit of butter until it is golden brown. Remove the bread from the heat and allow it to cool slightly. Top one slice of the bread with the herbed egg salad, a sprinkle of Sriracha powder, a few strips of crispy prosciutto, and a pile of fresh baby arugula, followed by the other slice of bread. Enjoy while the arugula is still crisp!

Festive Christmas Cheeseball with Boursin Cheese, Cranberry Cheddar, Aged Gruyere, Caramelized Walnuts, Crispy Sage, Chives, + Rolled in Pomegranate Arils

Festive Christmas Cheeseball with Boursin Cheese, Cranberry Cheddar, Aged Gruyere, Caramelized Walnuts, Crispy Sage, Chives, + Rolled in Pomegranate Arils

Hey y'all, sorry I have been out of commission, we have been traveling non-stop. First we were in Birmingham for about a week, and then Atlanta for a few days, and in just two day, we're heading off to New Orleans for the Alabama vs. Ohio State game at the Sugar Bowl for the first football playoff game... oh yeah, and we get to celebrate New Years Eve there too!! So it will have been a couple crazy weeks. But even though we are heading to the famous Bourbon Street, sadly, we have to admit that Christmas has passed us once again :( I can't believe it has already come + gone and now we have have to wait a'whole'nother year before celebrating it again. This year, since we were so busy, I unfortunately didn't get to make but two new recipes to honor the holiday season. This is the first recipe and it is the perfect party appetizer that all your friends + family are sure to enjoy. And hey, it's festive in color, to boot! The cheeseball begins with softened cream cheese + boursin cheese, shredded cranberry cheddar + aged gruyere, caramelized walnuts, crispy sage, fresh chives, and finally rolled in pomegranate arils. How perfect is that... green, red, + white? It's like Santa's elves made it themselves. Honestly, it is so easy to make as well. All you have to do is beat together the softened cream cheese and boursin until whipped + cohesive. And then toss in the the shredded cheese, walnuts, herbs, and some fresh cracked pepper. Mix it together until a cohesive mixture is formed, and using plastic wrap, roll it into one large ball or two medium-sized balls, before placing them into the fridge to chill. Meanwhile, pour your pomegranate arils onto a thickly, paper towel-lined cutting board and spread them out, so that they can dry as much as possible. The more moisture removed, the better the cheeseball will look and taste (we don't want no soggy cheese, y'all)!! After the cheeseball has chilled out in the fridge and the pomegranate is perfectly dry, you just need roll the ball around in the arils, pressing them in slightly, so that they adhere and stick to the cheese... making the perfect presentation. You can serve the festive christmas cheeseball directly out of the refrigerator or you can let it soften a bit, so it is easier to spread onto various crackers. This appetizer hits every flavor note that you could ever want... salty, sweet, juicy, herby, cheesy, fruity, creamy, + nutty!! I hope y'all get to enjoy this one before New Years Day!! Enjoy :)

 

For the Festive Cheeseball:

4T Unsalted Butter, Melted

16 Fresh Sage Leaves

1 Round of Boursin Cheese, Softened

8oz Cream Cheese, Softened

6oz Cranberry Cheddar, Shredded

6oz Aged Gruyere, Shredded

1C Caramelized Walnuts

¼C Fresh Minced Chives (or more if you please)

Fresh Cracked Pepper, To Taste

1C Fresh Pomegranate Arils (enough to cover the ball; dried cranberries are a good substitute)

Various Styles of Crackers, For Serving

Directions:

1. Frying the Sage: Heat a skillet over medium heat and add butter. Once it's sizzling, toss in the sage leaves and cook until crispy - flipping once and cooking about 1 minute per side. Remove the sage leaves and place them on a paper towel to crisp up a bit. Set the butter aside.

2. Making the Cheeseball: In the bowl of your electric mixer, combine the cream cheese, mascarpone and cheddar cheese. Beat until combined, and then add in the almonds, sage leaves, remaining butter, salt and pepper. Mix on low speed until combined, about 1 minute, scraping down the sides and the bottom if needed. Take the cheese mixture out of the bowl and mold it into a big ball as best you can. Roll it in plastic wrap and place it in the fridge for 30 minutes.

3. Prepping the Pomegranate: Meanwhile, place the arils on a paper towel and pat them completely dry. Let them sit out while the cheese is chilling to remove as much liquid from them as possible. This will keep the cheeseball pretty, and not wet or slimy.

4. Finishing the Cheeseball: After 30 minutes, mold the cheese into more of a smooth ball. Add the arils to a plate or baking sheet and roll the ball through them, using your hands to press arils into all the cracks and crevices. You will need to gently press so the arils adhere to the cheese. At this time, you can serve it immediately or keep it in the fridge until ready to use. If you want to make it ahead of time, you can rolls the ball 1 to 2 days beforehand. I'd wait until the night before or morning of to add the pomegranate arils, and you may need to let the cheese come to room temp a bit so it's sticky enough.

5. Serve with various types of crackers and enjoy with friends + family!

Source: Pomegranate Jeweled, White Cheddar, Toasted Almond, and Crispy Sage Cheeseball