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.