Goat Cheese and Grilled Asparagus, Sun-dried tomato Cones



Unroll and cover the filo pastry sheets with a damp towel or plastic wrap to prevent drying out, place one sheet of filo on a cutting board and cut in ½ the sheets then cut in 4 triangle, 

Rap the filo triangle around the cone brushing with melted butter, Place the cones at least 1″ apart on ungreased cookie sheet or baking pan. Bake about 8 minutes until filo is golden brown.

Remove from oven and carefully remove from forms after 2-3 minutes.

Cool completely and add the creamed goat's cheese fillings grilled asparagus, garnish with frisee and sun-dried tomatoes



Filo Pastry ¼ Sheets

50g (Melted butter for brushing)

200g Goat’s cheese

10 Asparagus (Grilled and seasoned)

Sun-dried tomatoes for garnish 

Frisee for garnish

Salt pepper