1. Beat both cheeses, barbeque sauce and pepper in medium-size bowl until smooth. Sitr in chopped celery. Transfer to plastic wrap and gently shape into an egg shape. Cover with plastic wrap and refrigerate 1 hour.
2. After an hour, unwrap cheese mixture and transfer to a serving platter. Beginning at the pointed end, press almonds, 1/4 inch deep, into cheese in rows, overlapping rows slightly. Serve with a selection of crackers as an appetizer.