Cestini di pasta fillo dolci e salati (antipasto facile!)

Ingredienti

• 4 slices applewood smoked bacon
• 1 package frozen phyllo shells ((1.9 ounces; I use Athens brand))
• 8 ounces goat cheese
• 3 cloves garlic (minced)
• 2 tablespoons raw honey
• 2 tablespoons balsamic glaze
• 2 tablespoons fresh basil (thinly sliced)
• 1/4 cup pistachios (roughly chopped)

Preparazione

1. 1

   In a skillet, cook the bacon over medium-high heat, until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain and chop into pieces. Set aside.

2. 2

   Preheat the oven to 350 degrees F.

3. 3

   Remove the mini phyllo shells from the freezer and allow to thaw for exactly 10 minutes before baking. Arrange them on a baking sheet lined with parchment paper. Set aside.

4. 4

   In a small bowl, mix the goat cheese with the garlic until well combined. In another small bowl, mix honey and balsamic glaze until well combined.

5. 5

   Fill each shell evenly in this order: fresh basil (~1/4 teaspoon), goat cheese (~1 teaspoon), chopped pistachios (~1/2 teaspoon), and chopped bacon (~1/2 teaspoon). Drizzle with the honey balsamic glaze (save some for later!).

6. 6

   Bake the phyllo cups, until crisp and flaky, about 10 minutes. Drizzle with more honey balsamic glaze, if desired. Serve immediately.