Avocado Bacon Cream Cheese Wonton Bites

The crunchy shells for these bites are wonton wrappers pressed into a mini-muffin pan and baked empty until golden. Once cool, they hold a spoonful of cream cheese mixed with chives, parsley and black pepper.

Each cup is topped with a small slice of ripe avocado and half a strip of crisp bacon, then finished with more chives. They are assembled just before serving.

How to Make It

1. Wrappers pressed into the pan

   Heat the oven to 375°F and press the wonton wrappers into 12 cups of a mini-muffin pan.

2. Cups baked crisp and cooled

   Bake the empty wonton cups for 7 to 8 minutes until crisp and golden, then cool for 5 minutes.

3. Herbed cream cheese mixed

   Mix the cream cheese with the chives, parsley and black pepper.

4. Cups filled and topped

   Spoon the herbed cream cheese into the wonton cups and top each with a slice of avocado and half a strip of crisp bacon.

5. Finished with chives

   Scatter over more chives and serve promptly.

Success Tips

• Watch the empty wonton cups closely after six minutes; the thin corners darken fast.
• Slice the avocado for the bites last so it stays bright green on top of the cream cheese.
• Let the baked wonton cups cool fully before filling so the cream cheese does not melt and slump.

Ingredient Notes

Square wonton wrappers

Twelve, one per mini-muffin cup, pressed in so the corners stand up.

Bacon

Six strips cooked fully crisp before assembly and halved.

Ripe avocado

One avocado cut into 12 small slices just before filling.

Serving Ideas

Arrange the bites on a white platter and set them out right away while the shells are at their crispest.

Why This Recipe Works

• Baking the wrappers empty sets them into rigid, crisp cups that do not go soft under the filling.
• Softened cream cheese holds the avocado and bacon in place on top.
• Fresh chives cut through the richness of the cream cheese and bacon.

Storage and Reheating