Impressive but easy, these delicate filo nests with whipped goat cheese, thyme, prosciutto and kamo kamo pickle make the perfect summer party canapes. For a wine pairing, try Pinot rose – a burst of ripe fruit, reminiscent of ripe strawberries, raspberry and cherries. Additionally, these filo canapes are ideal when paired with Rose Sangria.
Ingredients: (9 filo pastry nests, 7cm muffin baking tray)
4 large filo pastry sheets (each measuring about 37cm x 32cm)
1/2 cup melted butter
100 goat cheese
100g Philadelphia light cheese spread
fresh thyme leaves
9 Prosciutto slices
Preheat the oven to 200C. Brush 9 holes of the muffin tins with a little melted butter.
Brush all over the filo pastry with melted butter. Divide each sheet of filo into 9 rectangles. Put four rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each ‘star’ into a hole of the greased tin and bake for 8–10 minutes, or until golden-brown and crisp. Remove from the oven and chill completely.
In a mixing bowl combine goat cheese, Philadelphia light cheese spread and two teaspoons of fresh thyme leaves. With your hand mixer, blend until all ingredients are well combined and the goat cheese takes on a smooth consistency. Season with salt and black pepper.
Just before serving, spoon the whipped goat cheese into the pastry cases, place the slice of prosciutto and one teaspoon of kamokamo pickle on top of each, decorate with a sprig of thyme. Serve immediately with a glass of Marlborough Pinot Noir Rosé or Rose Sangria.