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BAKE the bacon until crispy, then let cool off to room temperature and chop it up into small chunks. SLICE the sun-dried tomatoes into smaller pieces and save some of the oil from the jar.
PRE-HEAT the oven to a temperature of 180 degrees Celsius or 355 degrees Fahrenheit. Make sure the phyllo dough has been defrosted. PLACE it under a kitchen towel, this is required because phyllo dough will dry out very quickly.
MIX goat cheese with chopped sun-dried and bacon. SLICE the phyllo dough into 12 equal squares. GREASE the muffin tin using oil from the jar of sun-dried tomatoes, also grease the 12 squares with this oil.
STICK 2 squares on top of each other to create 6 cups, place one square into a muffin tin hole. FILL each phyllo dough cup with the goat cheese mixture.
BAKE the phyllo dough with goat cheese and bacon in about 10 minutes crispy, depending on the oven. GARNISH with parsley, cress and chives. enjoy!