In the wake of attempting to concoct new thoughts for hors d'oeuvres, particularly now for the occasions, I thought of this magnum opus. My typical go-to are these Brown Sugar Glazed Kielbasa Bites on the grounds that my companions are obsessed with them. Obviously, I make them constantly. In any case, I needed to switch things up.
This formula was a finished regurgitation from my insane cerebrum. I have a fixation on goat cheddar so envision gooey tidbits with some crunch, saltiness, and sweet. Well. Obviously, bacon must be there on the grounds that duh. Pistachios are my closest companion's preferred nuts so I realize she will appreciate these (she's the pickiest eater in the whole world). At long last, something sweet… nectar in light of the fact that YUM.
"What occurs on the off chance that I combine nectar and balsamic coating?" MAGIC. That is what occurs. I simply put a tablespoon of balsamic coating and a tablespoon of nectar in a bowl, tasted it, and was past eager to give it a shot this formula.
- 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
- 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.
Read more our recipe Enchilada-Stuffed Grilled Portobello Mushrooms #healthyfood #dietketo #breakfast #food