1packagefrozen phyllo shells(1.9 ounces; I use Athens brand)
2tablespoonsfresh basilthinly sliced
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.
Preheat the oven to 350 degrees F.
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.
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.
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!).
Bake the phyllo cups, until crisp and flaky, about 10 minutes. Drizzle with more honey balsamic glaze, if desired. Serve immediately.