New Years Canape

Meal Type: Appetizer
Product Type: Natural Aged Cheddar Cheese Wedge

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

New Years Canape


Ingredients

Scale

Filo tarts makes 12

  • 150g filo pastry
  • 50g Truly Grass Fed ghee, melted
  • 100g Truly Grass Fed aged or sharp Cheddar cheese, grated
  • 10 cherry tomatoes, sliced into quarters

 

Fig and cheese toasties makes 12-14

  • ½ sourdough baguette, sliced into rounds 1 cm thick
  • 2 tbsp olive oil
  • 150g Truly Grass Fed aged or sharp cheddar, grated
  • 3 fresh figs,
  • 2 tbsp honey
  • 1 tbsp fresh thyme, chopped

 

Cheese and thyme puffs makes 12-14

  • 150g pre-made puff pastry sheet
  • 75g Truly Grass Fed Aged or sharp cheddar, grated
  • 1 tbsp parsley chopped
  • 1 egg beaten

Instructions

Filo tarts

  1. Brush a 12 hole mini muffin tray with Truly Grass Fed ghee. Pre-heat the oven to 180c/350f. Unroll the filo pastry and cut into squares 5 cm or 2” brush with butter and layer x 4 sheets into each mini muffin tray hole. Bake for 10 minutes or until just turning golden.
  2. Fill each hole with grated cheese, and return to the oven for 3-5 minutes or until the cheese is melted and golden. Top with a cherry tomato quarter. Best served warm.

 

Fig and cheese toasties

  1. Pre-heat the oven to 180c/350f.
  2. Brush the baguette slices with the olive oil. Bake for 15 minutes or until just golden.
  3. Top with the grated cheddar, return to the oven for 5 minutes or until melted and bubbling. Top with the fresh figs and thyme. Drizzle with honey. Best served warm.

 

Cheese and thyme puffs

  1. Pre-heat the oven to 220c/425 f.
  2. Unroll the sheet of pastry. Cut 5 cm 2” circles from the sheet. Brush the outer edges of half the sheets with the beaten egg. Pile a teaspoon of cheese onto each of those discs. Cover with an un-egged disc and press around the edges to seal. Put on a baking sheet, leaving 2 cm between each. Brush the tops with egg, sprinkle with salt and pepper. Bake for 10-15 minutes until puffed up and golden. Remove to a cooling rack to cool slightly. Best served warm. Can be baked in advance and heated just before serving.