1/3 cup small diced raw bacon
2 tsp olive oil
1/3 cup small diced red onion
1/3 cup small diced red bell pepper
2 tsp minced fresh garlic
1/3 cup quartered grape tomatoes
1/2 cup cubed fresh mozzarella
1-2 Tbs chiffonade fresh basil
1 tsp kosher salt
1 tsp black pepper
15 (1 box) phyllo shells

Saute bacon in olive oil for 2 minutes. Add onion, bell pepper, and garlic. Saute for 3 minutes; until bacon is cooked and the vegetables are just becoming tender. Remove from heat. Toss in tomatoes, mozzarella, basil, salt, and pepper. Toss until everything is well coated. Spoon into phyllo shells. Bake at 400 for 4-5 minutes; until mozzarella starts to melt.

By Chef Danica Uherka
Minerva's