33 Delightful Sourdough Appetizer Recipes for Every Occasion

Whether you’re hosting a casual gathering or an elegant dinner party, sourdough appetizers bring that perfect combination of tangy flavor and irresistible texture. From bite-sized toasts to creative dips and savory pastries, these 33 recipes will transform your starter into stunning starters. Let’s explore these delightful sourdough creations that are sure to impress your guests and elevate any occasion!

Sourdough Bruschetta with Tomato Basil

Eureka! Just when you thought sourdough couldn’t get any more fabulous, we’re taking that tangy loaf on a Mediterranean vacation with this bruschetta that’ll make your taste buds do the cha-cha. Forget boring appetizers—this is the party starter that’ll have guests fighting over the last crispy, tomato-topped slice.

Ingredients

– 1 rustic sourdough boule, sliced into ¾-inch thick pieces
– 3 large heirloom tomatoes, seeded and finely diced
– ¼ cup extra-virgin olive oil, divided
– 2 cloves garlic, one minced and one halved
– ¼ cup fresh basil leaves, chiffonaded
– 1 tablespoon aged balsamic vinegar
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and position one rack in the upper third of the oven.
2. Arrange sourdough slices in a single layer on a baking sheet.
3. Brush both sides of each bread slice lightly with 2 tablespoons of extra-virgin olive oil using a pastry brush.
4. Toast bread slices for 8-10 minutes until golden brown and crisp around the edges, flipping halfway through.
5. Remove baking sheet from oven and immediately rub the cut side of halved garlic clove over the top surface of each warm toast.
6. In a medium mixing bowl, combine diced heirloom tomatoes, minced garlic, and chiffonaded basil leaves.
7. Drizzle the remaining 2 tablespoons of extra-virgin olive oil and 1 tablespoon of aged balsamic vinegar over the tomato mixture.
8. Sprinkle ½ teaspoon flaky sea salt and ¼ teaspoon freshly cracked black pepper over the mixture.
9. Gently toss all ingredients together with a rubber spatula until evenly coated, being careful not to crush the tomatoes.
10. Let the tomato mixture rest for 5 minutes to allow the flavors to meld.
11. Spoon the tomato-basil mixture generously over each garlic-rubbed sourdough toast, allowing some juices to soak into the bread.
12. Serve immediately while the bread maintains its crisp texture.

The contrast between the crackly, garlic-infused sourdough and the juicy, bright tomato topping creates pure magic in every bite. For an extra wow factor, try stacking them vertically on a wooden board with fresh basil sprigs tucked between—it’s like edible architecture that tastes even better than it looks!

Garlic Herb Sourdough Crostini

Unbelievably, these garlic herb sourdough crostini are the culinary equivalent of that friend who shows up to the party looking effortlessly chic—crispy, golden, and packed with enough flavor to make your taste buds do a happy dance. They’re the perfect vehicle for everything from creamy dips to bruschetta toppings, transforming humble bread into edible art that’ll have your guests wondering if you secretly trained in Italy.

Ingredients

– 1 sourdough baguette, sliced into ½-inch thick rounds
– ¼ cup extra virgin olive oil
– 3 large garlic cloves, finely minced
– 2 tablespoons unsalted butter, clarified
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 tablespoon fresh thyme leaves
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and position one rack in the upper third of the oven.
2. Arrange the sourdough baguette rounds in a single layer on a parchment-lined baking sheet.
3. Combine the extra virgin olive oil, finely minced garlic cloves, clarified unsalted butter, finely chopped fresh rosemary leaves, and fresh thyme leaves in a small bowl, whisking vigorously for 30 seconds until fully emulsified.
4. Using a pastry brush, generously coat both sides of each sourdough round with the garlic-herb oil mixture, ensuring even coverage.
5. Sprinkle each crostini with flaky sea salt and freshly cracked black pepper.
6. Bake on the upper rack for 12-15 minutes, rotating the baking sheet halfway through, until the edges are deeply golden brown and the centers are crisp.
7. Transfer the crostini to a wire cooling rack immediately to prevent steaming and maintain maximum crispness.
8. Let cool for 5 minutes before serving to allow the flavors to meld and the texture to fully set.

You’ll marvel at how the shatteringly crisp exterior gives way to a tender, garlic-infused crumb that practically sings with herbal notes. These golden beauties are begging to be piled high with whipped feta or served alongside a vibrant tomato salad—just try not to eat them all straight from the baking sheet (we won’t judge).

Sourdough Bites with Smoked Salmon and Dill

Mmm, what if your favorite bagel shop had a flaky, buttery lovechild with a Parisian patisserie? These sourdough bites deliver that exact delicious identity crisis, swapping dense dough for delicate puff pastry that shatters at first bite. Get ready to impress your brunch crowd with these elegant yet surprisingly simple smoked salmon delights.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 4 ounces cold-smoked salmon, thinly sliced
• ¼ cup crème fraîche
• 2 tablespoons fresh dill fronds, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon capers, drained
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon flaky sea salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it gently to smooth any creases.
3. Using a 2-inch round cutter, stamp out 12 circles from the pastry, re-rolling scraps once if needed.
4. Transfer the pastry circles to the prepared baking sheet, spacing them 1 inch apart.
5. Brush each pastry circle lightly with the beaten egg using a pastry brush.
6. Bake for 15-18 minutes until puffed and golden brown, rotating the sheet halfway through for even coloring.
7. Remove the baked pastry bites from the oven and let cool completely on a wire rack, about 20 minutes.
8. Slice each cooled pastry horizontally through the center with a serrated knife, creating a top and bottom.
9. Spread 1 teaspoon of crème fraîche evenly across each pastry bottom.
10. Layer one slice of cold-smoked salmon over the crème fraîche on each base.
11. Sprinkle chopped dill fronds evenly over the salmon.
12. Garnish each bite with 2-3 capers and a crack of black pepper.
13. Replace pastry tops gently and finish with a pinch of flaky sea salt.

You’ll marvel at how the crisp, buttery layers give way to the silky salmon and tangy crème fraîche. Yes, these elegant bites transform ordinary brunch into something spectacular—try serving them on a slate board with champagne flutes for maximum drama, or simply enjoy the satisfying crunch that gives way to briny, herbal perfection.

Cheesy Sourdough Spinach Swirls

Brace yourselves, carb-loving comrades, because we’re about to transform that sourdough starter lurking in your fridge into the most gloriously cheesy, spinach-stuffed swirls that will make your taste buds do a happy dance. These aren’t your average pastry—they’re a buttery, savory revelation, perfect for when you want to impress at brunch or simply treat yourself to something spectacularly delicious. Get ready to roll up your sleeves and create some edible magic that’s equal parts comfort and culinary flex.

Ingredients

• 1 cup active sourdough starter, at room temperature
• 3 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1/4 cup unsalted European-style butter, softened
• 1/2 cup whole milk, warmed to 110°F
• 2 cups fresh spinach leaves, thoroughly washed and stems removed
• 1 cup sharp white cheddar cheese, freshly grated
• 1/2 cup ricotta cheese, drained
• 1 large pasture-raised egg, lightly beaten, for egg wash
• 1 tbsp clarified butter, for brushing

Instructions

1. In a large mixing bowl, combine the active sourdough starter, all-purpose flour, fine sea salt, softened unsalted European-style butter, and warmed whole milk.
2. Knead the mixture on a lightly floured surface for 8-10 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 4-6 hours, or until it has doubled in size.
4. While the dough rises, blanch the fresh spinach leaves in boiling water for 30 seconds, then immediately transfer to an ice bath to halt cooking.
5. Squeeze all excess moisture from the blanched spinach using a clean kitchen towel until it is completely dry.
6. In a medium bowl, combine the dried spinach, freshly grated sharp white cheddar cheese, and drained ricotta cheese until evenly mixed.
7. Tip: Squeezing the spinach thoroughly prevents a soggy filling, ensuring your swirls stay crisp and flaky.
8. Once the dough has doubled, punch it down gently and roll it out on a floured surface into a 12×16-inch rectangle, about 1/4-inch thick.
9. Spread the spinach and cheese mixture evenly over the entire surface of the dough, leaving a 1/2-inch border on all sides.
10. Starting from one long edge, tightly roll the dough into a log, pinching the seam to seal securely.
11. Using a sharp serrated knife, slice the log into 12 equal pieces, each about 1-inch thick.
12. Tip: A serrated knife saws cleanly through the filled dough without squashing the swirls, preserving their beautiful layers.
13. Place the swirls cut-side up on a parchment-lined baking sheet, spacing them 2 inches apart to allow for expansion.
14. Cover the swirls loosely with a clean cloth and let them proof in a warm place for 1 hour, or until puffy and slightly risen.
15. Preheat your oven to 375°F and position a rack in the center.
16. Brush the tops of the proofed swirls lightly with the beaten pasture-raised egg wash using a pastry brush.
17. Bake for 18-22 minutes, or until the swirls are golden brown and the cheese is bubbly and slightly browned at the edges.
18. Remove the swirls from the oven and immediately brush the tops with clarified butter for a glossy, rich finish.
19. Tip: Brushing with clarified butter right after baking enhances flavor and keeps the crust tender without making it greasy.
20. Let the swirls cool on the baking sheet for 5 minutes before transferring to a wire rack.

Remarkably flaky and tender, these swirls boast a tangy sourdough crust that gives way to a molten, cheesy spinach center. Serve them warm alongside a zesty tomato bisque for a cozy lunch, or pack them for a picnic where their vibrant green spirals will steal the show. Their irresistible pull-apart texture makes them a guaranteed crowd-pleaser, whether you’re hosting brunch or simply indulging in a savory snack.

Sourdough Skewers with Roasted Vegetables

Let’s be real—who hasn’t stared at that sourdough starter bubbling away on the counter, wondering if it secretly dreams of more than just becoming another loaf of bread? Well, dream no more, because we’re skewering that tangy goodness with a riot of roasted veggies for a dish that’s basically a flavor party on a stick. Prepare to elevate your appetizer game from ‘meh’ to ‘more, please!’ in under an hour.

Ingredients

• 1 lb day-old sourdough bread, crusts removed and cut into 1-inch cubes
• 2 cups assorted seasonal vegetables (such as bell peppers, zucchini, and red onion), cut into 1-inch pieces
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1 tsp flaky sea salt
• ½ tsp freshly cracked black pepper
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the sourdough cubes and vegetable pieces in a large bowl with the extra-virgin olive oil until evenly coated. Tip: For maximum crispiness, ensure the bread and veggies are completely dry before oiling.
3. Spread the mixture in a single layer on the prepared baking sheet.
4. Roast for 18–22 minutes, flipping halfway through, until the bread is golden-brown and the vegetables are tender with lightly charred edges.
5. Remove the baking sheet from the oven and let cool for 5 minutes. Tip: Allowing the components to cool slightly prevents the skewers from becoming soggy when assembled.
6. Thread the roasted sourdough and vegetables alternately onto the soaked wooden skewers.
7. Drizzle the assembled skewers with the balsamic glaze.
8. Sprinkle evenly with the flaky sea salt and freshly cracked black pepper. Tip: Season after assembly to ensure every bite is perfectly balanced.

Zesty, tangy, and utterly addictive, these skewers deliver a satisfying crunch from the charred bread against the tender, sweet vegetables. Drizzle with extra balsamic glaze for a punch of acidity, or serve alongside a creamy garlic aioli for dipping—your guests will be fighting over the last one.

Avocado Sourdough Toast with Feta

Just when you thought avocado toast couldn’t get any more boujee, we’re throwing feta into the mix like it’s the VIP guest at brunch. This isn’t your basic millennial breakfast—it’s a flavor party where creamy avocado meets tangy cheese on the ultimate sourdough stage. Prepare to upgrade your morning routine from ‘meh’ to magnificent!

Ingredients

• 2 slices artisanal sourdough bread, 1-inch thick
• 1 ripe Hass avocado, halved and pitted
• 2 ounces premium Greek feta cheese, crumbled
• 1 tablespoon extra virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon flaky sea salt
• 1/8 teaspoon freshly cracked black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 sprigs fresh dill, finely chopped
• 2 large pasture-raised eggs

Instructions

1. Preheat your oven to 375°F and place the sourdough slices directly on the middle rack.
2. Toast the bread for 8-10 minutes until golden brown and crisp around the edges.
3. While bread toasts, scoop the avocado flesh into a small mixing bowl using a spoon.
4. Add lemon juice to the avocado and mash with a fork until slightly chunky, not completely smooth.
5. Heat a non-stick skillet over medium-high heat and add olive oil, swirling to coat the surface.
6. Crack both eggs into the hot skillet and cook for 2-3 minutes until whites are set but yolks remain runny.
7. Remove toasted sourdough from oven and immediately spread the mashed avocado mixture evenly across both slices.
8. Sprinkle crumbled feta cheese generously over the avocado layer.
9. Carefully transfer the fried eggs from skillet to top of the feta-covered toast.
10. Season the entire assembly with flaky sea salt, black pepper, and crushed red pepper flakes.
11. Garnish with freshly chopped dill just before serving.

Perfectly balanced between creamy avocado and briny feta, this toast delivers contrasting textures that’ll make your taste buds do a happy dance. The crisp sourdough foundation holds up beautifully against the rich egg yolk that cascades down when pierced. Try serving it alongside a spicy Bloody Mary for the ultimate weekend brunch power couple that’ll have your friends begging for the recipe!

Crispy Sourdough Crab Cakes

Let’s be real—most crab cakes are either too bready or too bland, but these crispy sourdough crab cakes? They’re the seafood superstar your brunch table desperately needs. Loaded with sweet lump crab meat and that tangy sourdough crunch, they’re basically a flavor party in patty form.

Ingredients

• 1 lb jumbo lump crab meat, carefully picked for shells
• 1 cup sourdough breadcrumbs, freshly pulsed from day-old loaf
• 1/3 cup mayonnaise, high-quality and full-fat
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp Dijon mustard, smooth and robust
• 1 tbsp fresh lemon juice, freshly squeezed
• 1 tsp Old Bay seasoning
• 1/4 cup finely minced chives
• 1/4 cup clarified butter, for pan-frying
• Sea salt flakes, to season
• Freshly cracked black pepper, to season

Instructions

1. In a large mixing bowl, gently fold together the jumbo lump crab meat, sourdough breadcrumbs, mayonnaise, lightly beaten pasture-raised egg, Dijon mustard, fresh lemon juice, Old Bay seasoning, and finely minced chives until just combined—avoid overmixing to keep the crab tender.
2. Divide the mixture into 8 equal portions and shape each into a 1-inch thick patty, pressing firmly enough to hold together but gently to maintain texture.
3. Place the formed patties on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up, which prevents breaking during cooking.
4. Heat clarified butter in a large skillet over medium heat until it shimmers and reaches 350°F, using a thermometer for accuracy.
5. Carefully add the crab cakes to the skillet in a single layer, working in batches to avoid crowding, and pan-fry for 4–5 minutes per side until deeply golden brown and crisp.
6. Transfer the cooked crab cakes to a wire rack set over a baking sheet to drain excess butter and maintain crispiness.
7. Season immediately with sea salt flakes and freshly cracked black pepper while hot.

Oh, the magic here is in the texture—crispy, golden exteriors give way to tender, sweet crab bursts, with that sourdough tang cutting through the richness. Serve them stacked high with a zesty remoulade or crumbled over a frisée salad for a brunch that’ll have everyone begging for the recipe.

Sourdough Melts with Prosciutto and Mozzarella

Tired of the same old grilled cheese? This sourdough melt is about to become your new obsession—imagine crispy, golden bread hugging salty prosciutto and oozing mozzarella, all melded together with a garlicky, herb-infused butter that’ll make you forget every sad sandwich you’ve ever eaten.

Ingredients

• 4 slices artisanal sourdough bread, ½-inch thick
• 4 ounces thinly sliced prosciutto di Parma
• 8 ounces fresh mozzarella cheese, torn into rough chunks
• 3 tablespoons European-style unsalted butter, clarified
• 1 large garlic clove, finely minced
• 1 teaspoon fresh thyme leaves, stripped from stems
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Combine clarified butter, minced garlic, fresh thyme leaves, and cracked black pepper in a small saucepan over low heat; warm gently for 2 minutes until fragrant but not browned.
2. Brush one side of each sourdough slice generously with the garlic-thyme butter mixture using a pastry brush.
3. Heat a large cast-iron skillet over medium heat until a drop of water sizzles immediately upon contact.
4. Place two sourdough slices buttered-side down in the skillet; layer each with 2 ounces prosciutto, avoiding overlap for even crisping.
5. Divide torn mozzarella evenly over the prosciutto, ensuring coverage to the edges for maximum melt.
6. Top with remaining sourdough slices, buttered-side facing up, pressing down lightly with a spatula.
7. Cook for 3–4 minutes until the bottom crust is deep golden brown with visible lacy edges.
8. Flip sandwiches carefully using a wide, flexible spatula; cook for another 3–4 minutes until the second side achieves identical coloration and cheese is fully molten.
9. Transfer melts to a cutting board; let rest for 1 minute to allow cheese to set slightly for cleaner slicing.
10. Slice each melt diagonally with a serrated knife to preserve structural integrity.

Ready to dive in? The contrast of crackly, garlic-scented sourdough against the salty prosciutto and stretchy mozzarella is pure magic—serve these alongside a sharp arugula salad for a textural showdown, or dunk them in warm marinara for an Italian-inspired twist.

Sourdough Flatbread with Tzatziki and Grilled Chicken

Let’s be real—most flatbreads are about as exciting as watching paint dry, but this sourdough version with tzatziki and grilled chicken is the culinary equivalent of a fireworks show in your mouth. Light, tangy, and packed with personality, it’s the kind of dish that’ll make you forget all about those sad, store-bought wraps. Trust me, your taste buds are about to throw a party.

Ingredients

• 1 cup active sourdough starter
• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1/2 cup whole-milk Greek yogurt
• 1 tbsp extra-virgin olive oil
• 1 lb boneless, skinless chicken thighs
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1/2 English cucumber, grated and squeezed dry
• 1/4 cup fresh dill, finely chopped
• 1 tbsp freshly squeezed lemon juice
• 1/4 cup crumbled feta cheese
• 2 tbsp clarified butter, for grilling

Instructions

1. Combine 1 cup active sourdough starter, 2 cups all-purpose flour, and 1 tsp fine sea salt in a large mixing bowl.
2. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 4-6 hours until doubled in size.
4. While the dough rises, marinate 1 lb boneless, skinless chicken thighs with 2 cloves minced garlic, 1 tbsp dried oregano, and 1 tbsp extra-virgin olive oil in a resealable bag for at least 30 minutes.
5. Preheat a grill or grill pan to 425°F.
6. Grill the marinated chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and grill marks appear.
7. Rest the grilled chicken on a cutting board for 5 minutes before slicing thinly against the grain.
8. In a medium bowl, mix 1/2 cup whole-milk Greek yogurt, 1/2 grated and squeezed English cucumber, 1/4 cup finely chopped fresh dill, and 1 tbsp freshly squeezed lemon juice to make the tzatziki.
9. Divide the risen dough into 4 equal portions and roll each into a 1/4-inch thick circle on a floured surface.
10. Brush one side of each dough circle with clarified butter and grill for 2-3 minutes per side at 425°F until puffed and lightly charred.
11. Top each grilled flatbread with sliced chicken, a generous dollop of tzatziki, and a sprinkle of crumbled feta cheese.

Zesty, tangy, and utterly irresistible, this flatbread delivers a satisfying chew from the sourdough base contrasted by the cool, creamy tzatziki and smoky grilled chicken. For a next-level twist, try stacking the components vertically for a deconstructed “flatbread tower” that’s as fun to assemble as it is to devour.

Mushroom and Gruyere Stuffed Sourdough Mini Loaves

Sourdough just got a major glow-up, folks! These mushroom and Gruyère stuffed mini loaves are basically the cozy, carb-loaded hug your Tuesday night desperately needs. Imagine pillowy sourdough pockets oozing with earthy, umami-rich mushrooms and nutty, melty Gruyère—pure comfort food magic in a perfectly portioned package.

Ingredients

• 4 small sourdough boules, approximately 4 inches in diameter
• 2 tablespoons unsalted European-style butter
• 1 large shallot, finely minced
• 2 garlic cloves, microplaned
• 8 ounces cremini mushrooms, finely chopped
• 1 teaspoon fresh thyme leaves
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1/4 cup heavy cream
• 4 ounces Gruyère cheese, freshly grated
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon fine sea salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Using a serrated knife, carefully slice off the top quarter of each sourdough boule.
3. Gently hollow out the center of each boule, leaving a 1/2-inch thick shell. (Pro tip: Reserve the removed bread for breadcrumbs to avoid waste.)
4. Heat unsalted European-style butter in a large skillet over medium heat until foaming subsides.
5. Sauté finely minced shallot for 3–4 minutes until translucent and fragrant.
6. Add microplaned garlic and cook for 30 seconds until aromatic.
7. Stir in finely chopped cremini mushrooms and fresh thyme leaves.
8. Cook mushrooms for 8–10 minutes, stirring occasionally, until they release their liquid and become golden brown.
9. Deglaze the skillet with dry white wine, scraping up any browned bits from the pan.
10. Simmer for 2–3 minutes until the wine is nearly evaporated.
11. Pour in heavy cream and bring to a gentle simmer.
12. Remove skillet from heat and stir in freshly grated Gruyère cheese until melted and cohesive.
13. Season the filling with fine sea salt and freshly ground black pepper.
14. Evenly divide the mushroom and Gruyère mixture among the hollowed sourdough shells.
15. Replace the bread tops and brush the exteriors with extra-virgin olive oil. (Pro tip: Brushing with oil ensures an extra-crispy, golden crust.)
16. Bake for 15–18 minutes until the filling is bubbly and the bread is crisp and golden. (Pro tip: For maximum cheese pull, let rest 3 minutes before serving.)

A symphony of textures awaits—crisp sourdough shells give way to a luxuriously creamy, deeply savory filling. The nutty Gruyère and earthy mushrooms create an umami bomb that’s downright addictive. Serve these warm with a simple arugula salad for contrast, or dunk them into tomato bisque for the ultimate cozy meal.

Sourdough Nachos with Spicy Beef and Jalapenos

Finally, we’re elevating nacho night from basic to brilliant with these sourdough nachos that’ll make your taste buds do a happy dance. Forget those sad, soggy tortilla chips—we’re using thick-cut sourdough slices that crisp up like they’ve been training for this moment their entire bread lives. Get ready for a flavor explosion that combines spicy beef, melty cheeses, and pickled jalapeños in what can only be described as a party on a baking sheet.

Ingredients

• 1 pound grass-fed ground beef, 85% lean
• 8 ounces thick-cut sourdough bread, sliced into 1-inch triangles
• 2 cups sharp white cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 3 fresh jalapeño peppers, sliced into ¼-inch rounds
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons avocado oil
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon chipotle powder
• ½ cup pickled jalapeño brine
• ¼ cup fresh cilantro, roughly chopped
• ½ cup crème fraîche
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and position one rack in the upper third of the oven.
2. Arrange sourdough triangles in a single layer on a parchment-lined baking sheet.
3. Brush both sides of each sourdough triangle lightly with avocado oil using a pastry brush.
4. Toast the sourdough triangles in the preheated oven for 8-10 minutes until golden brown and crisp around the edges.
5. Heat a large cast-iron skillet over medium-high heat and add remaining avocado oil.
6. Sauté diced yellow onion for 4-5 minutes until translucent and lightly caramelized.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Crumble ground beef into the skillet and cook for 6-8 minutes, breaking it up with a wooden spoon until no pink remains.
9. Sprinkle smoked paprika, ground cumin, and chipotle powder over the beef mixture, stirring to coat evenly.
10. Pour in pickled jalapeño brine and simmer for 3-4 minutes until the liquid reduces by half.
11. Remove the toasted sourdough triangles from the oven and arrange them in a single layer on the same baking sheet.
12. Evenly distribute the spicy beef mixture over the sourdough triangles using a slotted spoon to drain excess liquid.
13. Scatter fresh jalapeño slices evenly across the beef-topped sourdough.
14. Combine grated white cheddar and Monterey Jack cheeses in a bowl, then sprinkle the cheese blend generously over the entire surface.
15. Return the baking sheet to the upper rack of the oven and bake for 6-8 minutes until the cheese is fully melted and bubbly.
16. Switch the oven to broil and cook for 1-2 minutes until the cheese develops golden-brown spots.
17. Remove from oven and immediately garnish with fresh cilantro.
18. Serve directly from the baking sheet, topping each portion with a dollop of crème fraîche and a squeeze of fresh lime juice.

The sourdough base provides an incredible chewy-crisp texture that stands up to the juicy beef without getting soggy, while the combination of sharp cheddar and mild Monterey Jack creates the perfect cheesy blanket. For maximum drama, serve these straight from the baking sheet with extra lime wedges for squeezing—the bright acidity cuts through the richness in the most satisfying way possible.

Balsamic Mushroom Sourdough Cups

Unbelievably, these little edible cups manage to be both sophisticated enough for your fanciest dinner party and easy enough for a Tuesday night when you’re too tired to adult properly. They’re basically the culinary equivalent of wearing sweatpants that look like tailored trousers—maximum comfort with minimum effort, but with all the flavor fireworks of a Michelin-starred appetizer.

Ingredients

• 4 large sourdough bread rolls, hollowed out
• 1 pound cremini mushrooms, finely chopped
• 2 tablespoons clarified butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 3 tablespoons aged balsamic vinegar
• 1/4 cup heavy cream
• 2 ounces Gruyère cheese, freshly grated
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Using a serrated knife, carefully slice off the top quarter of each sourdough roll and hollow out the centers, leaving 1/2-inch thick walls to create sturdy cups.
3. Place the hollowed bread cups on the prepared baking sheet and toast in the preheated oven for 8-10 minutes until lightly crisp and golden.
4. While the bread toasts, heat clarified butter in a large skillet over medium-high heat until shimmering.
5. Add the diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
7. Add the finely chopped cremini mushrooms and cook, stirring occasionally, for 8-10 minutes until they release their moisture and develop a deep golden-brown color.
8. Pour in the aged balsamic vinegar and cook for 1-2 minutes until reduced and glazy, coating the mushrooms evenly.
9. Reduce heat to low and stir in the heavy cream, allowing it to simmer gently for 2 minutes until slightly thickened.
10. Remove the skillet from heat and fold in the freshly grated Gruyère cheese until melted and creamy.
11. Season the mushroom mixture with kosher salt, freshly cracked black pepper, and fresh thyme leaves, stirring to combine thoroughly.
12. Spoon the warm mushroom filling evenly into the toasted sourdough cups, mounding it slightly.
13. Return the filled cups to the oven and bake for 12-15 minutes until the filling is bubbly and the bread edges are crisp.
14. Let the cups rest for 3-4 minutes before serving to allow the filling to set slightly.

Beautifully balanced between earthy mushrooms and tangy balsamic, these cups offer a satisfying crunch that gives way to a luxuriously creamy interior. The sourdough’s slight tang cuts through the richness perfectly, making each bite a textural symphony. Try serving them alongside a crisp arugula salad for contrast, or make them the star of your next brunch spread—they’re basically edible bowls of happiness.

Sourdough Pizza Rolls with Pepperoni and Cheese

Forget everything you thought you knew about pizza night, because these sourdough pizza rolls are about to become your new obsession—they’re basically pizza’s more sophisticated, bubbly cousin who shows up to the party with extra cheese and a whole lot of personality. Imagine all the tangy, chewy goodness of sourdough hugging pepperoni and melty cheese in one irresistible, pull-apart package that’s guaranteed to disappear faster than you can say “seconds, please!”

Ingredients

• 1 cup active sourdough starter, at 100% hydration
• 3 cups high-protein bread flour, sifted
• 1 ½ teaspoons fine sea salt
• ¾ cup lukewarm filtered water (85°F)
• 2 tablespoons extra-virgin olive oil
• 4 ounces whole-milk, low-moisture mozzarella cheese, freshly grated
• 2 ounces sharp provolone cheese, finely shredded
• 3 ounces thinly sliced pepperoni, quartered
• ½ cup San Marzano tomato purée
• 1 teaspoon dried oregano, hand-crumbled
• ¼ teaspoon crushed red pepper flakes
• 1 large pasture-raised egg, lightly beaten with 1 tablespoon water
• Coarse sea salt, for finishing

Instructions

1. Combine the active sourdough starter, sifted bread flour, fine sea salt, lukewarm filtered water (85°F), and extra-virgin olive oil in the bowl of a stand mixer fitted with a dough hook.
2. Mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
3. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise at room temperature (72°F) for 4–6 hours, or until doubled in size.
4. Tip: Perform the “windowpane test” by stretching a small piece of dough between your fingers—if it stretches thin enough to see light through without tearing, it’s properly developed.
5. Gently deflate the risen dough and turn it out onto a lightly floured surface.
6. Roll the dough into a 12×16-inch rectangle using a floured rolling pin, ensuring an even thickness.
7. Spread the San Marzano tomato purée evenly over the dough, leaving a ½-inch border on all sides.
8. Sprinkle the hand-crumbled dried oregano and crushed red pepper flakes evenly over the tomato purée.
9. Distribute the freshly grated whole-milk mozzarella, finely shredded sharp provolone, and quartered pepperoni slices uniformly across the surface.
10. Starting from the long edge, tightly roll the dough into a log, pinching the seam to seal securely.
11. Using a sharp serrated knife, slice the log into 12 equal pieces, each about 1 ½ inches thick.
12. Tip: Chill the rolled log for 15 minutes before slicing to achieve cleaner cuts without squishing the filling.
13. Arrange the rolls cut-side up in a greased 9×13-inch baking dish, spacing them about ½ inch apart.
14. Cover the dish with plastic wrap and let the rolls proof at room temperature for 1–2 hours, until puffy and nearly doubled.
15. Preheat the oven to 375°F and position a rack in the center.
16. Brush the tops of the proofed rolls lightly with the egg wash (1 beaten pasture-raised egg mixed with 1 tablespoon water).
17. Sprinkle a pinch of coarse sea salt over each roll for a savory finish.
18. Bake for 22–25 minutes, until the tops are deep golden brown and the cheese is bubbly.
19. Tip: For extra crispiness, place a baking sheet on the rack below to deflect direct heat and prevent soggy bottoms.
20. Remove from the oven and let cool in the pan for 5 minutes before serving.

Heavenly doesn’t even begin to cover it—these rolls boast a crackly, golden exterior that gives way to a tangy, airy crumb, with pockets of molten cheese and spicy pepperoni that hit all the right notes. Serve them warm with a side of garlic-infused olive oil for dipping, or get wild and dunk them in marinara for that full pizza-party vibe.

Artichoke and Spinach Sourdough Dip

Jazz up your appetizer game with this creamy, dreamy dip that transforms humble artichokes and spinach into a showstopping sourdough sensation. Just when you thought spinach dip couldn’t get any better, we went and gave it a tangy, crusty upgrade that’ll have your guests fighting over the last scoop. Seriously, you might want to make two batches—this stuff disappears faster than your resolve to eat just one chip.

Ingredients

– 1 cup full-fat Greek yogurt
– 1 cup grated Parmigiano-Reggiano cheese
– 1 cup shredded Gruyère cheese
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves, roughly chopped
– 1/2 cup mayonnaise
– 1/3 cup sour cream
– 2 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon cayenne pepper
– 1 large sourdough boule
– 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Slice the top quarter off the sourdough boule and carefully hollow out the center, leaving a 1-inch thick shell.
3. Brush the interior of the bread bowl with melted butter, ensuring complete coverage.
4. Chop the removed bread into 1-inch cubes and arrange them on a baking sheet.
5. Bake the bread cubes for 8-10 minutes until golden and crisp, rotating the pan halfway through.
6. In a large mixing bowl, combine Greek yogurt, mayonnaise, and sour cream until smooth.
7. Fold in Parmigiano-Reggiano and Gruyère cheeses until evenly distributed.
8. Add chopped artichoke hearts and fresh spinach to the mixture.
9. Incorporate minced garlic, lemon juice, smoked paprika, black pepper, and cayenne pepper.
10. Mix thoroughly until all ingredients are well-combined and the spinach is coated.
11. Transfer the dip mixture into the prepared sourdough bowl, packing it firmly.
12. Place the filled bread bowl on a baking sheet and bake for 25-30 minutes until bubbly and golden brown on top.
13. Remove from oven and let rest for 5 minutes before serving.
14. Serve warm with the toasted sourdough cubes for dipping.

Zesty, creamy, and utterly irresistible, this dip achieves the perfect balance between tangy sourdough and rich, cheesy goodness. The artichokes provide satisfying texture while the spinach keeps it fresh against the decadent backdrop. For maximum drama, serve it straight from the bread bowl and watch as your guests tear into the cheesy, crusty edges—it’s the best part!

Sourdough Crackers with Roasted Red Pepper Hummus

Brace yourselves, carb-lovers—we’re about to elevate your snack game from “meh” to magnificent with these crispy, tangy sourdough crackers and their smoky, velvety roasted red pepper hummus sidekick. Forget store-bought sadness; this dynamic duo brings the party to your palate with every satisfying crunch and creamy swoop. Your taste buds will be sending you thank-you notes for weeks.

Ingredients

• 1 cup active sourdough starter (100% hydration)
• ½ cup extra-virgin olive oil, divided
• 1 cup all-purpose flour
• 1 tsp fine sea salt, plus extra for sprinkling
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup tahini paste
• ¼ cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• ½ cup jarred roasted red peppers, patted dry
• 1 tsp smoked paprika
• 2-3 tbsp ice water

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, combine the active sourdough starter, ¼ cup olive oil, all-purpose flour, and 1 tsp fine sea salt until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 3-4 minutes until smooth and elastic.
4. Divide the dough into two equal portions for easier rolling.
5. Roll one portion of dough directly onto a prepared baking sheet until it is ⅛-inch thick, using a floured rolling pin.
6. Score the rolled dough into 1-inch squares with a sharp knife or pizza cutter, but do not separate the pieces.
7. Lightly brush the surface with water and sprinkle generously with extra fine sea salt.
8. Bake for 15-18 minutes, rotating the pan halfway through, until the crackers are golden brown and crisp.
9. Repeat the rolling, scoring, salting, and baking process with the second portion of dough.
10. Allow the baked crackers to cool completely on the baking sheets—they will continue to crisp as they cool.
11. While the crackers cool, combine the drained chickpeas, tahini paste, freshly squeezed lemon juice, minced garlic, roasted red peppers, smoked paprika, and remaining ¼ cup olive oil in a food processor.
12. Process the hummus mixture for 1 minute, scraping down the sides with a spatula to ensure even blending.
13. With the processor running, slowly add 2-3 tbsp ice water through the feed tube until the hummus reaches a smooth, spreadable consistency.
14. Transfer the hummus to a serving bowl and refrigerate for at least 20 minutes to allow the flavors to meld.

Zesty and utterly addictive, these crackers deliver a satisfying snap with every bite, while the hummus brings a smoky-sweet creaminess that clings perfectly to each rustic shard. Try stacking them with thin slices of cucumber and a sprinkle of za’atar for a next-level appetizer, or simply dive in face-first—we won’t judge. Either way, this pairing is destined to become your new snack-time obsession.

Conclusion

Ultimately, this collection offers endless inspiration for your next gathering! Whether you’re hosting a party or craving a cozy snack, these sourdough appetizers are sure to impress. We’d love to hear which recipes become your favorites—drop us a comment below and share this roundup on Pinterest to spread the sourdough love!