1packagefrozen mini fillo shells(I use Athens brand)
4slicesapplewood smoked baconchopped
2tablespoonsfresh basilfinely chopped
Preheat the oven to 350 degrees F.
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.
In a skillet, cook the bacon over medium-high heat until crisp, about 6 minutes. Transfer to a paper towel-lined plate to drain.
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.
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!).
Bake until the fillo shells are crisp and flaky, about 7-8 minutes. Sprinkle with more basil and balsamic glaze, if desired. Serve immediately.