How to make
Cut the garlic cloves into thin slices and fry them very briefly over moderate heat in 2 tablespoons of olive oil. We just need the garlic to release its aroma.
Remove from the heat and add the basil, pinch of salt, cherry tomatoes and Provolone cheese - diced or grated. If the tomatoes are larger, you can also cut them in half.
Lay the filo pastry sheets on top of each other and cut them into 4 strips. Spread each strip with a beaten egg and place the filling at the end. Fold into a triangle, transferring the pastry, so that it seals well and there is no danger of the filling coming out when baking.
There are two ways you can bake the filo pastries.
In the oven at 360°F (180°C) for 10 minutes - for this option, you can spread with the rest of the beaten egg and sprinkle with sesame seeds.
The other way is in a pan sprinkled with a little olive oil - you cook on both sides over moderate heat until golden brown.
Serve them warm as an aromatic and tasty aperitif or breakfast.
Enjoy your meal! The Crunchy Filo Pastries with Provolone and Cherry Tomatoes are ready.
