• 5 oz  Beemster Classic 
• 4  sheets of phyllo dough, thawed
• 2 tbsp  butter  
• 1 cup  cherry tomatoes, halved
• 1 tbsp  fresh time sprigs
•   Freshly ground black pepper  
• 1 tbsp  olive oil (infused with lemon oil) 

Directions Pre-heat the oven to 400 °F.
Brush the phyllo sheets with butter, fold them into quarters and brush both sides with butter. Press the folded phyllo into cups in the ramekins. Place the ramekins on a cookie sheet and bake the phyllo cups for 10-15 minutes until they are done and golden brown. Remove the phyllo cups from the ramekins and allow to cool. In a baking dish, mix the cherry tomato halves with the thyme, pepper and olive oil and roast them in the hot oven for 4-6 minutes. Allow to cool somewhat. Using a parer, shave the cheese into curls. Add three-quarters of the cheese to the tomatoes, stirring carefully. Place the phyllo cups on four plates and fill with the tomatoes. Garnish with the rest of the cheese shavings.