These savory finger snacks are designed for grown-up palates—think crispy prosciutto-wrapped dates, spicy chorizo empanadas, and herbed goat cheese crostini. They’re perfect for cocktail hour, game day, or any gathering where you want something elegant yet effortless. Each recipe is simple to assemble, uses readily available ingredients, and can be prepped ahead, so you can actually enjoy your own party.
Ingredients
- 12 pitted Medjool dates
- 6 thin slices prosciutto, halved lengthwise
- 4 oz (115 g) goat cheese, softened
- 1 tbsp honey
- 1/4 tsp smoked paprika
- 1 sheet frozen puff pastry (about 9.5 oz / 270 g), thawed
- 1/2 cup (75 g) finely chopped chorizo (cured Spanish chorizo, casing removed)
- 1/2 cup (50 g) shredded Manchego cheese
- 1 large egg, beaten (for egg wash)
- 1 baguette, sliced into 1/2-inch (1.25 cm) rounds
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 garlic clove, halved
- 1/2 cup (120 g) whipped feta or cream cheese
- 2 tbsp chopped fresh chives
- 1/4 tsp black pepper
Instructions
- Prep the dates: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Stuff each date with about 1 teaspoon of goat cheese. Wrap each date with a half-slice of prosciutto, tucking the ends under. Place on the prepared sheet.
- Bake the dates: Bake for 10–12 minutes, until the prosciutto is crisp and the dates are warm. Drizzle with honey and sprinkle with smoked paprika. Set aside (keep warm).
- Make the empanadas: On a lightly floured surface, roll the puff pastry into a 12-inch (30 cm) square. Cut into 4 equal squares, then cut each square in half to make 8 rectangles. In a small bowl, mix the chorizo and Manchego. Spoon about 1 tablespoon of the mixture onto one half of each rectangle, leaving a border. Fold the other half over, press edges with a fork to seal, and place on a second parchment-lined baking sheet. Brush tops with beaten egg.
- Bake the empanadas: Bake at 400°F (200°C) for 15–18 minutes, until golden brown and puffed. Let cool slightly.
- Toast the crostini: Brush baguette slices with olive oil on both sides. Toast in a skillet over medium heat or under a broiler for 1–2 minutes per side, until golden. Rub each toast with the cut garlic clove.
- Assemble the crostini: Spread each toast with whipped feta or cream cheese, sprinkle with chives and black pepper.
- Arrange and serve: Place all three snacks on a large platter. Serve warm or at room temperature.
Tips
- Substitutions: No prosciutto? Use thin-cut bacon (cook it halfway first). No Manchego? Use Parmesan or Gruyère. For a vegetarian version, omit the chorizo and use finely chopped sun-dried tomatoes in the empanadas.
- Make ahead: You can assemble the dates and empanadas up to a day in advance and refrigerate them unbaked. Add 2–3 minutes to the baking time when cooking from cold.
- Don’t overstuff: Overfilling the empanadas causes them to burst open during baking. Keep the filling to about 1 tablespoon per pastry rectangle.
- Keep crisp: Crostini are best toasted just before serving. If they soften, re-toast in a 350°F (175°C) oven for 3–4 minutes.
Serving Suggestions
Arrange the snacks on a large wooden board with fresh grapes, fig wedges, and a bowl of marinated olives. These pair beautifully with a dry sparkling wine or a light gin and tonic. For a heartier spread, add a small charcuterie selection and some roasted nuts.
Variations
- Spicy kick: Add a pinch of red pepper flakes to the goat cheese filling for the dates, or use pepper jack in the empanadas.
- Herb twist: Mix 1 tablespoon of chopped fresh rosemary into the whipped feta for the crostini.
- Seafood option: Top the crostini with smoked salmon instead of cheese, and garnish with dill and lemon zest.
- Vegetarian empanadas: Substitute the chorizo with finely chopped mushrooms sautéed with garlic and a splash of soy sauce.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dates and empanadas can be reheated in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. Crostini are best eaten fresh; if stored, they will soften, but you can re-crisp them in a toaster oven for 2–3 minutes. Do not microwave these snacks—they will become soggy.
Frequently Asked Questions
Can I make these snacks gluten-free? Yes, use gluten-free puff pastry (available in many stores) and gluten-free baguette. The dates and prosciutto are naturally gluten-free.
Can I prepare the crostini toppings ahead of time? Absolutely. The whipped feta can be made up to 2 days in advance and kept refrigerated. The baguette slices can be toasted a few hours ahead and stored in an airtight container at room temperature.
What if I can’t find Medjool dates? Use any large, soft date variety. If your dates are dry, soak them in warm water for 10 minutes, then pat dry before stuffing.
How do I keep the prosciutto from unravelling? Make sure the prosciutto overlaps slightly and tuck the ends under the date. You can also secure with a toothpick before baking—just remember to remove before serving.
Can I bake the empanadas in an air fryer? Yes, preheat the air fryer to 375°F (190°C) and cook for 8–10 minutes, until golden. Check at 8 minutes to avoid burning.
Is it okay to serve these at room temperature? Yes, all three snacks are safe to serve at room temperature for up to 2 hours. After that, refrigerate any leftovers. The dates and empanadas are also delicious warm.
Related
- Bagel Kitchen Pacific Grove Style Bagels Recipe
- Vacuum Sealing Clothing: A Step-by-Step Guide
- Pretzel City Sports: Game-Day Soft Pretzel Bites
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).