Ingredients

• 150g Coles Brand Danish Fetta
• 1/4 cup (60ml) thickened cream
• 4 sheets filo pastry, thawed if frozen
• 75g butter, melted
• 3/4 cup (60g) finely grated parmesan
• 1 large ripe tomato (about 150g)
• 1 garlic clove
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons extra virgin olive oil
• 10 Perino tomatoes, thinly sliced
• 1/4 cup loosely packed fresh basil leaves, torn if large

Method

• Step 1 Preheat oven to 170C (150C fan-forced). In a small food processor, process fetta and cream until smooth. Season with salt and pepper. Cover and refrigerate until cold.
• Step 2 Meanwhile, place 1 filo sheet on a work surface (keeping remaining sheets covered with plastic wrap and a damp tea towel). Brush all over with butter. Sprinkle half the parmesan all over. Top with another filo sheet. Press down to adhere sheets. Brush with more butter. Cut lengthways into 4 long strips, then crossways into 6 to make 24 squares. Stack 2 squares (4 layers of filo total in each stack) with corners of squares offset. Invert stacked squares, buttered-side down, into a 24-cup mini muffin pan. Repeat with remaining squares, then with remaining filo and butter to make 12 more cups.
• Step 3 Bake filo cups for 12 mins or until golden. Cool in the pan for 10 mins then transfer cups to a wire rack.
• Step 4 Cut large tomato in half horizontally and scoop out seeds. Using a fine grater, grate the cut-side of the tomato into a bowl. Discard tomato skin. Grate garlic into tomato flesh. Whisk in vinegar and oil. Season vinaigrette with salt.
• Step 5 Spoon fetta mixture into filo cups. Top with sliced Perino tomatoes and a spoonful of tomato vinaigrette. Top with basil.