Footy final filo fingers and opening bounce burrata board

FOOTY FINAL FILO FINGERS

Makes 10

Ingredients

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• 360g fetta
• 5 sheets filo pastry
• 1 cup butter, melted
• 1 tbsp mixed herbs

To serve

• ½ cup chilli honey, warmed
• 3 sprigs Thyme

Method

1. Slice the blocks of fetta into 10 even fingers, then set aside.
2. On a surface lay down a sheet of filo pastry and carefully run a sharp knife down the middle to slice it in half. Using a brush, completely coat both sheets of filo with butter so that the whole surface is covered, then sprinkle with a pinch of mixed herbs.
3. Add a piece of fetta at the base of each filo sheet, then roll it forward to completely encase the cheese and create a finger, brushing the underside of the filo pastry with butter on each roll to ensure every surface has been coated. Once it’s all rolled up, neatly tuck in the sides to completely close the finger. Repeat steps 2 and 3 until you have 10 fingers.
4. Place the fingers in an airfryer basket and set the temperature to 180°C, and cook for 12 minutes, rotating halfway. The fingers should be golden brown on each side and the filo pastry should be nice and flaky.
5. Serve the Footy Final Filo Fingers on a platter drizzled with warmed chilli honey and a sprinkle of thyme.
6. Enjoy!

Notes: You can use an oven in place of an airfryer.

OPENING BOUNCE BURRATA BOARD

Serves 10

Ingredients

• 450g burrata
• 6 vine ripened tomatoes, sliced into circles
• ½ rockmelon, sliced into rectangles
• 4 peaches, segmented
• 15 slices prosciutto
• 1 bunch basil, separated
• 1 baguette, sliced
• 1 cup green pesto

To garnish

• Extra virgin olive oil
• 100g natural honeycomb

Method

1. Line a baking tray with baking paper then lay down the sliced baguette. Drizzle with extra virgin olive oil and toast in the oven for 6 minutes at 180°C. Set aside.
2. To create the First Bounce Burrata Board, lay down a round wooden board and build from the centre out, starting with the burrata in the middle.
3. Create a circle around the burrata to encase it in for when you pop it open. Start with a semi-circle above the burrata built with tomatoes and below the burrata built with peaches.
4. Create one more ring around the board to encase the tomatoes and peaches, starting with a shallow dish of pesto, followed by the rockmelon, prosciutto, basil leaves and toasted baguette.
5. Garnish the burrata with a drizzle of extra virgin olive oil, the tomatoes with basil leaves, and the peaches with broken pieces of honeycomb.
6. Pop the burrata to create a pool in the centre of the board.
7. Enjoy.

Notes: You can substitute peaches for your favourite in-season sweet produce like nectarines, pears, plums or apples.