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Preheat your oven to 400°F.
Take ½-⅓ of the phyllo sheets and roll the rest in the plastic wrap to save.
Add melted butter in between a couple of the phyllo sheets. I did about 2-3 tbsp of melted butter.
Spread freshly grated gruyere across the top of you sheets and roll it up very tightly the long way.
Slice into 12 rounds with a sharp knife.
To a 12 muffin tin, brush each cup with butter, this will take about ½ tbsp.
Add the phyllo bites onto the muffin tin. If you are going to refrigerate and bake later, this is where you need to cover it and pop it in the fridge.
Top each phyllo bite with ½ tbsp of melted butter.
Bake for 20-25 minutes or until golden. Check at the 15 minute mark because every oven is different.
Take out of the oven and while still hot, drizzle honey all over them.
Top with chives, toasted almonds and that is it!