Starters + Flour recipes (63)

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Artichoke crostini

Recipe by: Maggie Pannell

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Enjoy these classic Italian toasts with drinks before dinner or as a starter. Using bottled artichokes means you can enjoy them all year round.

Asparagus with anchovy eggs

Recipe by: Chrissie Lloyd

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The best asparagus grows nearest home and reaches you without air miles, for a few short weeks in late May and June. It is so good it demands only the simplest of treatments, and is a natural partner to scrambled eggs.

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Avocado Tortilla Wraps

Recipe by: VALKARYN

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This is a light starter or snack that gets its kick from jalapeno chillies. Finely chop the jalapenos and sprinkle them over the tortillas to taste.

Bacon and Cream Cheese Rolls

Recipe by: MACKENZIE318

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Pitta is spread with cream cheese, and rolled with a slice of bacon. They come out of the oven warm and crispy. Make sure you get the first one because they don't last long!

Baked mixed mushrooms with ciabatta

Recipe by: Brenda Houghton

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A mix of olive oil, garlic and rosemary releases a wonderful Mediterranean aroma while the mushrooms are cooking.

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Baked Pitta Triangles

Recipe by: Dawn

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These crunchy wholemeal baked pitta chips make a lovely accompaniment to houmous, baba ganoush or any dip.

Baked Tortilla Crisps

Recipe by: Michele O'Sullivan

Reviews(6)

Tasty baked tortilla crisps you make at home. Serve with your choice of dips and salsas.

Basic Dumplings

Recipe by: Teresa

Reviews(3)

A basic recipe to which you can add your own choice of fresh herbs. Use in soups and rich stews.

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Best Bruschetta

Recipe by: robynne

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A delicious recipe for an Italian nibble that has been revised and modified over several years. I hope you enjoy it ...

Buckwheat blinis

Recipe by: Maggie Pannell

Reviews(1)

These little Russian pancakes have a deliciously distinctive flavour. For a more luxurious starter, top with a spoonful of dip or sour cream.

Caramelised onion tartlets

Recipe by: Azmina Govindji

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Croustades – made from thin slices of bread pushed into bun tins, brushed with melted butter and baked to crisp – are a great alternative to pastry for savoury tartlets. These are filled with a mixture of onions and sun-dried tomatoes. Both the croustades and filling can be prepared ahead, then warmed and assembled for serving.

Cheese Puffs (Gougeres)

Recipe by: Carolyn Bunkley

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Light, airy gougères are a versatile addition to a meal or canape spread. Made small, they pair well with beer or wine; made larger, you can fill them with a filling of your choice. These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.

Chicken parcels

Recipe by: Maggie Pannell

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Creamy chicken wrapped up inside elegant golden filo pastry parcels makes a marvellous dish for a special occasion.

Chorizo, grilled pepper and tomato bruschetta

Recipe by: Azmina Govindji

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This open sandwich of toasted ciabatta bread with a mixed pepper topping is typical of the style of food enjoyed in Mediterranean countries, where bread, along with plenty of fruit and vegetables, is a mainstay of the diet. A little chorizo sausage adds a spicy note to the sweet pepper mix.

Crispy fish goujons

Recipe by: Maggie Pannell

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You can use any white fish for these home-made fish fingers coated in a sesame seed crumb, so see what is on offer and buy the best of the day.

Daz's Tomato Cheese Melt

Recipe by: daz1057

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This is my favourite starter of all time I've only ever found it in one restaurant and couldn't find it on the net so I tried to replicate as much as possible A simple yet tasty dipping tomato sauce with a blob of melted mozzerella in the centre and some toasted ciabatta bread on the side to dip. Variations. Why not use your favourite tomato sauce instead of the one below. You could mix up the type of tosted bread used to suit your own personal taste.

Double-cheese pizza bites

Recipe by: Norma MacMillan

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These personal-sized pizzas are loaded with fresh tomato slices and topped up with two kinds of cheese, black olives and fresh herbs. A delicious way to welcome your guests.

Elijah's Phulourie

Recipe by: JWARD100

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These savoury fritters are made with split pea flour and a blend of mild spices. An East Indian snack that goes well with mango chutney!

French toast with onions

Recipe by: Maggie Pannell

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Wedges of French toast topped with caramelised onions, smoked bacon and melting Gruyère make an unusual but utterly delicious starter.

Gingered up Bruschettas

Recipe by: CFGiraffekid

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A bit of ginger lifts a classic tomato sauce. Need I say more? I don't think so. OK - Slap it on your best white bread. Grate Parmesan at the table for a top taste. Note: Cooking times aren't accurate!