Preparation

• Combine the vinegar and sugar in a small saucepan. Bring to a simmer over medium-high heat, stirring occasionally, until the mixture is syrupy, about 5 minutes. Let cool.
• Position a rack in the center of the oven and heat to 400°F. Lightly spray two mini-muffin pans with cooking spray. Heat a large skillet over medium heat. Add the pancetta and cook, stirring frequently, until brown and crisp, about 7 minutes. With a slotted spoon, transfer the pancetta to a paper-towel-lined plate.
• In a small bowl, whisk the eggs, cream, cheese, chopped basil, pancetta, 1/4 tsp. salt, and 1/8 tsp. pepper.
• Lay out a damp kitchen towel and cover with a sheet of plastic wrap. Lay the 5 phyllo sheets in a stack on a cutting board. Using a pizza cutter or pastry wheel, cut them in half crosswise to make ten 9×13-inch sheets. Put the phyllo on top of the plastic wrap, and immediately cover with a second sheet of plastic wrap and another damp kitchen towel. Remove 2 sheets of phyllo and stack them on a cutting board. Lightly brush the top sheet with melted butter. Cover with another 2 sheets of phyllo and brush the top with melted butter. Lay one more sheet of phyllo on top, but do not brush with butter.
• Using a pizza cutter or pastry wheel, cut the phyllo into 2×2-inch squares and gently press into the muffin cups. Repeat with the remaining 5 sheets of phyllo, and press the squares into the muffin cups. Add about 1 Tbs. filling to each cup, and top with a cherry tomato half, cut side down.
• Bake until the phyllo is golden brown, 15 to 20 minutes. Transfer to a wire rack, cool, then remove from the muffin tins. Garnish with small basil leaves and a dot or two of warmed balsamic syrup. Serve at room temperature.