10+ Starters Recipes to Kick Off Your Meal with Flavor and Ease

Starters recipes are a great way to kick off a meal and set the vibe for what’s next. They give you a shot to try new flavors and show off a little, even if you’re not a pro in the kitchen.

You’ll find easy, tasty ideas here that work for any occasion, no matter your skill level.

Maybe you’re into something light like a crisp salad, or maybe you want a small pasta dish that’s a bit more filling. Either way, starters offer tons of options and let you get creative.

Let’s dive into a few recipes you can whip up fast and enjoy with people you like.

1) Smoked Salmon and Dill Canapés

Smoked salmon and dill canapés are about as easy as it gets, but they taste and look impressive. You’ll mix creamy cheese with fresh dill to balance out the smoky salmon.

They’re perfect for parties since you can make a bunch quickly and they look pretty on a platter. Just spread the filling on little crackers or toasted bread for a nice crunch.

Dill brings a pop of freshness that works well with salmon. If you want to get ahead, make the cheese mixture in advance—it’ll save you some stress.

Ingredients

• Smoked salmon, chopped
• Cream cheese
• Fresh dill, chopped
• Sour cream
• Lemon juice
• Black pepper
• Crackers or small toasted bread

Cooking Instructions

1. Mix cream cheese, sour cream, lemon juice, and pepper in a bowl.
2. Stir in smoked salmon and dill.
3. Spread on crackers or toasted bread.
4. Garnish with extra dill if you want.
5. Serve right away or chill for half an hour.

For more ideas, check out this Smoked Salmon Canapés recipe.

2) Creamy Burrata with Cherry Tomatoes

This one’s simple but packs a punch with fresh flavors. Roast or marinate the cherry tomatoes to boost their sweetness, then serve them with creamy burrata.

A drizzle of good olive oil and a sprinkle of basil or thyme really take it up a notch. Maybe add a pinch of flaky salt or black pepper too.

It’s a light starter, but honestly, you could just eat it with crusty bread and call it dinner. Looks fancy, but you’ll have it ready in no time.

Ingredients

• 16 oz burrata cheese
• 2 pints cherry tomatoes
• 2 tablespoons olive oil
• 1-2 garlic cloves, smashed
• Fresh basil or thyme (optional)
• Flaky sea salt and black pepper

Cooking Instructions

1. Heat oven to 275°F (135°C).
2. Toss tomatoes with olive oil, garlic, salt, and pepper.
3. Roast for 30-40 minutes until soft.
4. Ditch the garlic, then arrange tomatoes around burrata on a plate.
5. Add herbs and a drizzle of olive oil before serving.

3) Spicy Prawn and Rocket Salad

This salad is fresh, light, and comes together fast. Peppery rocket (arugula) meets juicy prawns, and the dressing adds a little kick.

Toss in avocado or pine nuts for some creaminess. The chili-lime dressing is simple but makes everything pop.

You can serve it chilled or at room temp. It’s a solid starter or even a quick lunch if you’re in a hurry.

Ingredients

• 50g rocket (arugula)
• 100g cooked prawns
• 1/2 avocado, chopped
• 1 tablespoon pine nuts
• 1/2 shallot, thinly sliced
• 1 small tomato, chopped
• 1 tablespoon Thai sweet chili sauce
• 1 teaspoon lime juice
• Salt and pepper to taste

Cooking Instructions

1. Combine rocket, prawns, avocado, pine nuts, shallot, and tomato in a bowl.
2. Whisk sweet chili sauce, lime juice, salt, and pepper in a separate bowl.
3. Pour dressing over the salad and toss gently.
4. Serve right away or chill for 10 minutes.

Inspired by this prawn avocado rocket salad.

4) Pickled Mushroom Soup

Pickled mushroom soup is cozy and a little tangy—something different from the usual starters. The pickled mushrooms give it a fresh, unexpected flavor.

Start by softening onions and garlic. Add pickled mushrooms and broth, then let it all simmer.

Blend it up for creaminess, or leave some chunks if that’s your thing. Finish with a splash of cream and serve with toast.

Ingredients

• 2 cups pickled mushrooms (sliced)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Cooking Instructions

1. Heat a pot and cook onion and garlic until soft.
2. Add mushrooms and broth, bring to a boil, then simmer 10 minutes.
3. Blend until creamy or leave some mushroom chunks.
4. Stir in cream and cook for 3-5 more minutes.
5. Season and serve warm.

Find more tips for this soup here.

5) Aubergine Parmigiana Bites

Aubergine Parmigiana Bites let you enjoy eggplant in a fun, snackable way. Slice the aubergine thin, bread it, and bake until crisp.

Layer with tomato sauce, basil, and cheese for a rich, melty bite. They’re easy to share and look fancier than they are.

Serve with marinara for dipping. I mean, who doesn’t love a good dip?

Ingredients

• 2 medium aubergines (eggplants), thinly sliced
• 1 cup Italian breadcrumbs
• 1 cup grated Parmesan cheese
• 1 cup tomato sauce
• 8 fresh basil leaves, chopped
• 3 eggs
• 1 cup all-purpose flour
• Olive oil or vegetable oil for frying

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Beat eggs in a bowl.
3. Coat aubergine slices in flour, then egg, then breadcrumb and Parmesan mix.
4. Bake on a sheet for 20 minutes until crispy.
5. Spread tomato sauce on a slice, add basil, top with another slice—stack ’em up.
6. Bake stacked bites 10 more minutes until cheese melts.
7. Serve warm with extra sauce for dipping.

Recipe inspired by Giada De Laurentiis’ Eggplant Parmesan Bites on Food Network.

6) Caviar Dip with Blinis

Caviar dip with blinis is fancy but honestly, it’s super easy. The little blinis are fluffy and perfect for scooping up creamy dip and salty caviar.

Mix crème fraîche or sour cream with lemon juice and herbs. Top each blini with the dip and a bit of caviar.

Serve the blinis warm or let them cool off—either way works. You can make your own or just buy them if you’re short on time.

Ingredients

• 1 cup blinis (homemade or store-bought)
• ½ cup crème fraîche or sour cream
• 1 teaspoon lemon juice
• 1 tablespoon fresh dill or chives, chopped
• 2 ounces caviar

Cooking Instructions

1. If making blinis, cook in a pan over medium heat (about 350°F/175°C) until golden.
2. Mix crème fraîche, lemon juice, and herbs.
3. Spoon onto each blini.
4. Top with caviar.
5. Serve right away or keep chilled until you’re ready.

Get more tips from this easy blini with caviar recipe.

7) Buttermilk Ranch Veggie Sticks

Buttermilk Ranch Veggie Sticks are a classic, no-fuss starter. Crunchy carrot, celery, and pepper sticks dipped in creamy ranch—can’t go wrong.

Fresh veggies keep things light, and the ranch brings that cool, tangy vibe. It’s one of those snacks that both kids and adults actually agree on.

Try serving the veggie sticks in a cup with ranch at the bottom. It’s easy to grab and perfect for parties.

Ingredients

• 2 celery sticks
• 2 carrot sticks
• 2 green pepper slices
• 2 red pepper slices
• 2 tablespoons buttermilk ranch dressing

Cooking Instructions

1. Wash and cut the veggies into sticks.
2. Pour ranch into a cup or bowl.
3. Arrange the sticks in the cup or on a plate.
4. Serve right away and snack away.

See a similar Veggie Cup with Ranch Dressing recipe for more ideas.

8) Spaghetti alla Norma Mini Cups

Turn classic Spaghetti alla Norma into fun, bite-sized cups. Use cooked pasta, roasted eggplant, tomato sauce, and a sprinkle of cheese.

Bake the mix in mini muffin tins until the cheese melts. The cups hold together and are easy to grab.

Eggplant adds creaminess, tomato sauce keeps it bright, and the whole thing just feels fun to eat. Serve them warm or at room temp—honestly, they’re good either way.

Ingredients

• 1 cup cooked spaghetti
• 1 small eggplant, roasted and diced
• 1 cup tomato sauce
• 1/2 cup grated ricotta salata or Parmesan cheese
• 1 tablespoon olive oil
• Fresh basil leaves, chopped
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. Mix the cooked spaghetti, roasted eggplant, tomato sauce, olive oil, and half the cheese.

3. Grease a mini muffin tin.

4. Spoon the mixture evenly into each cup.

5. Sprinkle the rest of the cheese on top.

6. Bake for 15-20 minutes, just until the cheese melts and the cups set.

7. Toss on some fresh basil before serving.

9) Courgette Flower Fritters

Courgette flower fritters really make a light, tasty starter. You grab those delicate zucchini blossoms and dip them in a simple batter—crispy outside, soft inside.

Try adding ricotta, Parmesan, or even halloumi if you want extra flavor. Some folks toss in cumin or coriander for a bit of excitement.

These fritters cook up fast in hot oil. Serve with lemon wedges or fresh herbs if you’re feeling fancy.

Ingredients

• 10 courgette flowers
• ½ cup all-purpose flour
• ¼ cup rice flour
• 1 egg
• 2 tbsp grated Parmesan cheese
• Salt and pepper to taste
• Oil for frying
• Optional: ricotta or halloumi cheese

Cooking Instructions

1. Gently wash and dry the courgette flowers.

2. Mix the flours, egg, Parmesan, salt, and pepper to make a batter.

3. If you’re in the mood, stuff the flowers with cheese.

4. Heat oil to 350°F (175°C).

5. Dip the flowers in batter and fry until golden, about 2-3 minutes.

6. Drain on paper towels and serve warm.

For more details, check Zucchini Flower Fritters.

10) Quick Sourdough Bread Starter

Want to bake sourdough but don’t feel like waiting days for a starter? There are quick starter options worth trying. These use flour and water, but you can skip the usual long fermentation.

Mix everything and let it rest for just a few hours. That’s enough to give your dough a little sourdough flavor and a decent rise.

Quick starters are perfect if you want fresh bread fast and don’t mind a milder tang. They’re not a full replacement for the classic starter, but honestly, they’re great for easy baking.

Ingredients

• 1 cup (120g) all-purpose flour
• 1/2 cup (120ml) warm water (about 80°F / 27°C)
• 1 teaspoon sugar or honey (optional, helps fermentation)

Cooking Instructions

1. Grab a bowl and mix the flour, warm water, and sugar. Stir until everything looks smooth.

2. Cover the bowl with a cloth. Let it hang out at room temperature for about 4 to 6 hours.

3. You can use this mixture right away in your sourdough bread recipe. Or, if you’re not ready, stash it in the fridge for up to a day.