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A colorful platter of quick finger foods including sliders, vegetable sticks, and bite-sized pastries arranged for easy sharing.

Quick Party Finger Foods Trio: Puff Pastry Pinwheels, Candied Bacon Bites, and Avocado Chickpea Crostini

A trio of easy, impressive party snacks designed for minimal effort and maximum flavor. This collection includes savory pesto and cheese pinwheels, sweet and smoky candied bacon bites, and a fresh, creamy avocado and chickpea smash on toasted crostini. Perfect for last-minute entertaining, these recipes use simple ingredients and can be mixed, matched, and customized to suit any taste.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the 5-Ingredient Puff Pastry Pinwheels: 1 sheet frozen puff pastry, thawed
  • 1/2 cup sun-dried tomato pesto or basil pesto
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • For the Sweet & Smoky Candied Bacon Bites: 1 pound thick-cut bacon, cut into 1.5-inch pieces
  • 1/4 cup pure maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • For the Creamy Avocado & Chickpea Smash Crostini: 1 baguette, sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt or sour cream
  • Juice of 1 lime
  • 1/4 cup finely chopped red onion
  • Salt and freshly cracked black pepper to taste
  • Fresh cilantro or parsley for garnish

Equipment

  • Baking sheets (2)
  • Parchment paper
  • Aluminum foil
  • Wire rack
  • Mixing bowls
  • Sharp knife
  • Cutting board
  • Pastry brush
  • Whisk
  • Fork or potato masher
  • Rolling pin
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top for the bacon.
  2. Make Candied Bacon Bites: In a bowl, whisk maple syrup, brown sugar, smoked paprika, and cayenne. Toss bacon pieces in the mixture to coat.
  3. Arrange coated bacon on the wire rack. Bake for 18-22 minutes until caramelized and crisp. Let cool slightly.
  4. Prepare Puff Pastry Pinwheels: On a floured surface, roll thawed puff pastry into a 10x12 inch rectangle. Spread pesto evenly, leaving a small border.
  5. Sprinkle mozzarella, Parmesan, and Italian seasoning over the pesto. Tightly roll the pastry from the long end into a log.
  6. Slice the log into 1-inch rounds. Place on a parchment-lined baking sheet. Bake at 400°F for 15-18 minutes until golden. Let cool briefly.
  7. Make Crostini: Brush baguette slices with olive oil. Toast in toaster oven, under broiler, or on a grill pan until golden. Set aside.
  8. In a bowl, combine avocado, chickpeas, Greek yogurt, and lime juice. Mash with a fork to a chunky consistency.
  9. Fold in chopped red onion. Season generously with salt and pepper.
  10. Assemble crostini by topping each toasted baguette slice with a spoonful of the avocado-chickpea smash. Garnish with fresh herbs and black pepper.
  11. Arrange all three finger foods on platters and serve.

Notes

For best results: keep puff pastry cold; if it gets soft, chill for 5 minutes before rolling. The wire rack is essential for crispy bacon. Crostini can be toasted ahead of time. Prep ahead: cook bacon and slice the pinwheel log, storing it in the fridge on the baking sheet; bake just before serving. The avocado smash is best made fresh. Variations: try fig jam and goat cheese in pinwheels, balsamic glaze on bacon, or whipped feta and honey on crostini. Store leftovers separately in airtight containers in the fridge for up to 2 days; reheat pinwheels in the oven.