Rustic Barnyard Cheese Appetizer (Printable Version)

Crispy shredded phyllo nests crowned with rustic farmhouse cheeses and fresh thyme.

# What You'll Need:

→ 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 - 5.25 oz aged gouda, cut into rustic chunks
07 - 5.25 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

# Steps:

01 - Set the oven to 350°F (180°C) to begin warming.
02 - Carefully loosen and separate the shredded phyllo dough in a mixing bowl. Drizzle with melted butter, olive oil, and add a pinch of sea salt. Toss gently ensuring even coating.
03 - Shape small piles approximately 2 to 2.5 inches wide of the phyllo mixture on a parchment-lined baking sheet, pressing lightly to hold their form.
04 - Bake for 10 to 12 minutes until the nests turn golden and crisp. Remove from oven and cool to room temperature.
05 - Arrange the cooled nests on a serving platter. Top each with a rustic hunk of farmhouse cheddar, aged gouda, and tomme de Savoie.
06 - Optional: Garnish with fresh thyme sprigs, drizzle lightly with honey, and finish with cracked black pepper for added flavor.

# Expert Advice:

01 -
  • Golden phyllo nests are crispy, delicate, and take only 12 minutes in the oven, leaving you time to arrange everything else.
  • It looks rustic and intentional but requires no special technique—just shaping and baking.
  • Works beautifully as an appetizer or a sophisticated cheese course that guests actually remember.
02 -
  • Kataifi phyllo dries out fast once the box is open, so separate it and coat it with butter immediately or it becomes brittle and hard to work with.
  • Don't skip the cooling step—the nests firm up considerably as they rest, and trying to handle them straight from the oven will collapse your careful shaping.
03 -
  • If your phyllo starts to brown too quickly, tent the baking sheet loosely with foil and lower the oven temperature by 10 degrees—every oven has its own personality.
  • Warm cheese is softer and more forgiving if your nests feel fragile; let everything come to room temperature before assembly to keep the phyllo crisp and the cheese firm enough to sit neatly on top.
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