Sweetheart tapas

  • Cook: 30 min
  • Servings: 2



Filo fingers

  • 4 sheets of filo
  • 25 g melted butter
  • 200 g Apetina® Classic Block
  • 0.5 dl fresh mint
  • juice of 0.5 lemon
  • 0.5 dl pomegranate seeds
  • poppy seeds


Let your imagination fly and experiment with different Apetina products, with either chilli or herbs.


Make a tray of tapas inviting by sprinkling pomegranate seeds, basil, poppy seeds or rose pedals around the tapas.

Lemon and fresh herbs with savoury cheese turn the sweetness of figs into irresistible tapas. Crisp filo fingers are a treat with a similar type of filling. The secret is pomegranate seeds. Top indulgence!

Tapas is just the thing to enjoy with your sweetheart. Not too filling, yet so incredibly satisfying. If you ever heard of aphrodisiac food, you know that figs and pomegranate are right there on the top of the list. It is actually pure chemistry, although their juicy sweetness and brilliant red colour are enough to convince anyone. Making them a part of any dish is a luxury take-on. And hey, although haven’t seen it listed I would say that cheese is one of the sexiest foods around. Just picture and taste that melting goodness we all love. Can’t go wrong with cheese. Have a very special Valentine!


Wash the outside skin of the fig gently and wipe it dry. Cut each fig to quarters and place those either on a small ovenproof dish or a snail pan. Chop the basil and, using a fork, mix it with cheese into a paste. Season with oil, honey, balsamico and lemon. Top the figs with cheese paste. Bake about 15 minutes in 220°C oven.

Filo fingers

Crumble Apetina cheese with a fork and mix with chopped mint, lemon juice and pomegranate seeds. Take a stack of 4 filo sheets and cut in four squares. Use two squares for each finger. Brush the first layer with melted butter, lay the second square on top and brush it with butter as well. Put about a tablespoon of filling on one end of the filo sheet. Fold the sides in and roll it into a finger. Repeat seven times to make 8 fingers. Brush with butter and sprinkle the poppy seeds on top. Bake in 220 ° C until golden crisp, about 20 min.