Région : Corsica

Ingredients

• 300 gr d’Ossau cheese
• 3 table spoons of thyme honey
• 6 feuilles de pâte filo

Recommended wine  : Rosé de Provence,, fruity and chilled

 Remove rind and cut cheese into 12 cubes measuring about 2cm. Place in refrigerator. From each layer of pastry filo cut out 2 rectangular shapes 10cm long and 5cm wide. Brush one side only with honey.

 Preheat your oven at 180°C (th.6)

 Lay out rectangles on your work top, and place 1 cube of Tomme in the centre of each. Close the rectangles in the form of sweets. Cook for 10 minutes until golden brown. Serve immediately.

 Tomme sweets can be accompanied by a green salad seasoned with olive oil and sherry vinegar.

You can replace the Ossau by a firm ewes’ milk cheese of your choice. You can, of course, also use the honey of your choice and then flavour, by baking it to nearly boiling point over a low fire, with spices or herbs (rosemary, thyme, cinnamon, flower petals, etc.)

Inspired by My 100 cheese recipes by Jean-Charles Karmann, photographs by Pierre Cabannes, Minerva editions.