Rustic Barnyard Cheese Nests

# What You 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 hunks

06 - 5.3 oz aged gouda, cut into rustic hunks

07 - 5.3 oz tomme de Savoie or other semi-soft farmhouse cheese, cut into rustic hunks

→ Garnishes (optional)

08 - Fresh thyme sprigs

09 - Honey for drizzling

10 - Cracked black pepper

# How to Make It:

01 - Preheat oven to 350°F (180°C).

02 - Gently loosen and separate shredded phyllo dough in a bowl. Drizzle with melted butter, olive oil, and sea salt. Toss gently to coat evenly.

03 - Form small piles of phyllo mixture approximately 2–2.5 inches wide on a parchment-lined baking sheet, pressing lightly to maintain shape.

04 - Bake nests for 10–12 minutes until golden and crisp. Remove from oven and cool to room temperature.

05 - Arrange phyllo nests on a serving platter and top each with a rustic hunk of cheese. Garnish with fresh thyme sprigs, drizzle with honey if desired, and finish with cracked black pepper.

# Expert Advice:

01 -

The phyllo gets impossibly crisp and delicate, shattering between your teeth before melting into buttery richness.
It feels fancy enough for entertaining but comes together in under 35 minutes with almost no fuss.
Each cheese wedge speaks for itself—no complicated sauces needed, just good ingredients shining on their own.

02 -

Phyllo dough dries out fast once thawed—work with it quickly but gently, and keep the unused portion covered with a damp towel if you're using only part of a package.
The nests must cool completely before serving or they'll be soft and chewy instead of shatteringly crisp; patience here is everything.

03 -