Rustic barnyard cheese nests (Print)

Golden phyllo nests topped with rustic farmhouse cheese, thyme, and honey for an elegant appetizer.

# Ingredients:

→ Phyllo Hay

01 - 7 oz shredded phyllo dough (kataifi)
02 - 3.5 tbsp unsalted butter, melted
03 - 1 tsp olive oil
04 - Pinch of sea salt

→ Cheeses

05 - 7 oz farmhouse cheddar, cut into rustic chunks
06 - 5.3 oz aged Gouda, cut into rustic chunks
07 - 5.3 oz Tomme de Savoie or other semi-soft farmhouse cheese, cut into rustic chunks

→ Garnishes (optional)

08 - Fresh thyme sprigs
09 - Honey for drizzling
10 - Cracked black pepper

# Directions:

01 - Preheat the oven to 350°F (180°C).
02 - Gently separate shredded phyllo dough in a bowl. Drizzle with melted butter, olive oil, and a pinch of sea salt, then toss lightly to coat evenly.
03 - Shape small nests approximately 2–2.5 inches wide on a parchment-lined baking sheet, pressing lightly to maintain shape.
04 - Bake phyllo nests for 10–12 minutes until golden and crisp. Remove and cool to room temperature.
05 - Arrange phyllo nests on a serving platter. Top each nest with a rustic chunk of farmhouse cheese.
06 - Garnish with fresh thyme sprigs, drizzle lightly with honey if desired, and finish with cracked black pepper.

# Expert Tips:

01 -
  • It looks far more impressive than the 20 minutes it actually takes, which means less stress and more time with your guests.
  • The contrast between crispy phyllo hay and creamy cheese is genuinely addictive, and everyone will ask for the recipe.
  • You can prep the nests ahead and assemble them minutes before serving, which is a lifesaver when entertaining.
02 -
  • Phyllo can dry out quickly once it's separated, so work with it confidently but not frantically—you have more time than you think, but lingering over it won't help.
  • The cheese doesn't need to be perfectly uniform hunks; irregular shapes actually look more rustic and inviting, which is the whole point of serving something from the countryside.
  • These nests stay crispy for a good 30 minutes after baking, so you can assemble them a little ahead if your timing feels tight.
03 -
  • If your phyllo starts to look dry while you're working, cover the unused portion loosely with a slightly damp kitchen towel so it stays pliable.
  • Room temperature cheese tastes better than cold cheese, so pull your blocks out of the fridge a few minutes before you assemble—it makes the flavors sing.
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