Mini Sweet + Savory Phyllo Cup Appetizers

Mini Sweet + Savory puff paste Cup Appetizers. mini puff paste bites full of basil, garlic, chevre, pistachios, bacon and honey-balsamic glaze.

After making an attempt to create mentally new ideas for appetizers, particularly currently for the vacations, I came up with this masterpiece. My usual go-to area unit these sugar Glazed Kielbasa Bites as a result of my friends area unit crazy regarding them. unneeded to mention, I build all the time. however I wished to alter things up. which I did, my friends.

I’m a huge fan of savory and sweet everything. just in case you haven’t already detected. Most of the recipes on this diary area unit savory sweet. You know, the approach change of state must always be, in my humble opinion.

This formula was an entire vomit from my crazy brain. I even have associate degree obsession with chevre therefore imagine tinny appetizers with some crunch, saltiness, and sweet. Hmmmmm. Of course, bacon had to be there as a result of duh. Pistachios area unit my best friend’s favorite haywire therefore i do know she's going to relish these (she’s the pickiest eater within the entire world). Finally, one thing sweet… honey as a result of YUM. But wait, there’s more!

We have some salty, crispy, firm delectability from the bacon and pistachios, some soft and creamy from the chevre, and lemonlike sweet from the honey-balsamic glaze. I’d say this is often a winner! I hope you create this and you like it!

Ingredients

• 1 package frozen mini fillo shells, (I use Athens brand)
• 4 slices applewood smoked bacon, chopped
• 8 ounces goat cheese, crumbled
• 1-2 cloves garlic, minced
• 2 tablespoons fresh basil, finely chopped
• 1/4 cup pistachios, roughly chopped
• 2 tablespoons raw honey
• 2 tablespoons balsamic glaze

Instructions

1. Preheat the oven to 350 degrees F.
2. Remove the mini fillo 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.
3. In a skillet, cook the bacon over medium-high heat until crisp, about 6 minutes. Transfer to a paper towel-lined plate to drain.
4. Meanwhile, 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. Fill each shell evenly in this order: fresh basil (about 1/4 teaspoon), goat cheese (about 1 teaspoon), and chopped pistachios (about 1/2 teaspoon). Crumble the bacon and top the shells evenly. Drizzle with balsamic glaze (save some for later!).
6. Bake until the fillo shells are crisp and flaky, about 7-8 minutes. Sprinkle with more basil and balsamic glaze, if desired. Serve immediately.

Recipe From : A Sassy Spoon