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A colorful platter of assorted Party Finger Foods including mini quiches, stuffed mushrooms, and vegetable skewers arranged on a wooden board.

Ultimate Party Finger Foods Trio

This collection of three crowd-pleasing party appetizers includes an interactive Build-Your-Own Crostini Bar, irresistible Bacon-Wrapped Dates, and a creamy Herb & Garlic Whipped Feta Dip. Designed for easy preparation and a perfect balance of flavors and textures, these recipes ensure a memorable and stress-free hosting experience.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the Build-Your-Own Crostini Bar: 1 baguette, sliced into 1/2-inch rounds
  • 3 tbsp good olive oil
  • 1 garlic clove, peeled
  • 8 oz log of goat cheese, softened
  • 1 tbsp honey, plus extra for drizzling
  • 1 cup fig jam or apricot preserves
  • 6 slices prosciutto, torn into pieces
  • Fresh arugula or microgreens
  • Sea salt and cracked black pepper
  • For the Bacon-Wrapped Dates: 24 Medjool dates, pitted
  • 24 whole almonds, toasted
  • 8 oz cream cheese, softened
  • 12 slices thin-cut bacon, cut in half crosswise
  • 24 toothpicks, soaked in water for 10 minutes
  • For the Herb & Garlic Whipped Feta Dip: 8 oz block feta cheese
  • 4 oz cream cheese, softened
  • 1/3 cup extra virgin olive oil
  • 1 small garlic clove, minced
  • Zest and juice of 1 lemon
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh mint, chopped
  • For serving: Fresh vegetables carrots, cucumber, bell peppers

Equipment

  • Baking sheets
  • Parchment paper or foil
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons
  • Toothpicks
  • Food processor or hand mixer (for dip)
  • Pastry brush
  • Small piping bag or zip-top bag (optional)
  • Serving platters and bowls

Method
 

  1. Prepare the Crostini: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 8-10 minutes until golden and crisp. While warm, rub the top of each crostini with the peeled garlic clove. Let cool completely.
  2. Make the Crostini Spreads: In a bowl, mix softened goat cheese with 1 tbsp honey until smooth. Place fig jam in a separate bowl. Cover and refrigerate both until ready to serve.
  3. Prepare the Bacon-Wrapped Dates: Preheat oven to 400°F (200°C). Make a small slit in each pitted date. Fill each date with either a toasted almond or pipe in softened cream cheese.
  4. Wrap each stuffed date with a half-slice of bacon and secure with a pre-soaked toothpick. Arrange on a foil-lined baking sheet or a rack set on a baking sheet.
  5. Bake the dates for 18-22 minutes, flipping halfway through, until bacon is crispy. Let cool for 5 minutes before serving.
  6. Make the Whipped Feta Dip: In a food processor or bowl with a hand mixer, combine feta cheese, softened cream cheese, olive oil, minced garlic, lemon zest, and lemon juice. Blend until smooth and creamy.
  7. Fold in the chopped fresh dill and mint. Transfer to a serving bowl.
  8. Assemble and Serve: For the Crostini Bar, arrange the toasted crostini, goat cheese spread, fig jam, torn prosciutto, and arugula on a platter for guests to assemble.
  9. Serve the warm bacon-wrapped dates on a platter and the whipped feta dip surrounded by fresh vegetables and pita chips.

Notes

The crostini can be toasted up to 2 days ahead and stored in an airtight container. The bacon-wrapped dates can be assembled (but not baked) a day ahead, covered, and refrigerated; bake just before serving. The whipped feta dip can be made 1-2 days ahead. For a nut-free option, omit almonds from the dates and use only cream cheese. Soaking toothpicks prevents them from burning in the oven. Use cake stands and fresh herbs for garnish to elevate the presentation.