21 Starters That Turn Leftovers Into Crowd-Pleasers

Leftovers don’t have to sit in the back of the fridge. These 21 starters show how a few extra ingredients can turn into something easy and shareable. Whether it’s extra veggies, cheese, or dips, these recipes help you make the most of what you already have. They’re simple, smart ways to feed a crowd.

An overhead image of Zucchini Pizza Bites on a baking tray. — Zucchini Pizza Bites. Photo credit: The Honour System.

Steamed Artichokes with Spicy Peach Mango Sauce

Steamed artichokes pair with a sweet and spicy peach mango sauce for a starter that’s tangy and bold. This dish takes about 40 minutes and uses fresh artichokes, peaches, mangoes, and jalapeño. The contrast between the earthy vegetable and the fruity heat of the sauce makes it stand out. It’s a simple way to use up extra fruit or leftover sauce.
Get the Recipe: Steamed Artichokes with Spicy Peach Mango Sauce

Tomato Burrata Salad

Tomato Burrata Salad combines juicy tomatoes, creamy burrata, and fresh basil for a cool, satisfying bite. It’s ready in just 10 minutes and uses ripe tomatoes, burrata cheese, basil, and a balsamic drizzle. The taste is creamy, fresh, and lightly tangy. It’s a great way to use extra tomatoes or leftover burrata.
Get the Recipe: Tomato Burrata Salad

Vegan Eggplant Parmesan Stacks

Vegan Eggplant Parmesan Stacks layer roasted eggplant, marinara sauce, and dairy-free cheese into hearty portions. These take around 45 minutes to make and feature eggplant, vegan mozzarella, and breadcrumbs. The flavor is rich and savory with a crisp edge from the baked coating. Leftover eggplant or sauce finds a new home here.
Get the Recipe: Vegan Eggplant Parmesan Stacks

My Homemade Mushroom Savoury Pastries

My Homemade Mushroom Savoury Pastries are flaky, golden, and filled with a savory mushroom mix. They take 35 minutes and use puff pastry, mushrooms, herbs, and cream cheese or a vegan spread. The taste is buttery and earthy with a touch of richness. Perfect for using extra mushrooms or leftover filling.
Get the Recipe: My Homemade Mushroom Savoury Pastries

My Favorite Vegan Tofu Stuffed Mushrooms

My Favorite Vegan Tofu Stuffed Mushrooms are filled with seasoned tofu and herbs for a savory, bite-sized appetizer. Ready in about 30 minutes, they use button mushrooms, tofu, nutritional yeast, and breadcrumbs. The taste is umami-rich with a slightly crispy top. They’re great for repurposing tofu or leftover stuffing mix.
Get the Recipe: My Favorite Vegan Tofu Stuffed Mushrooms

Easy Vegetarian Seven Layer Dip

A person holds a chip topped with diced tomatoes, green onions, cheese, and olives, over a bowl filled with the same ingredients. The background is a light-colored countertop. — Easy Vegetarian Seven Layer Dip. Photo credit: My Mocktail Forest.

Easy Vegetarian Seven Layer Dip stacks beans, guacamole, sour cream, salsa, cheese, olives, and green onions for a flavorful dip. It comes together in just 15 minutes and uses fridge staples like canned beans and shredded cheese. The taste is creamy, tangy, and loaded with texture. Great for finishing off party leftovers.
Get the Recipe: Easy Vegetarian Seven Layer Dip

Homemade Butternut Squash Ravioli

Homemade Butternut Squash Ravioli combines a smooth squash filling with tender pasta for a warm, comforting bite. It takes about 1 hour to make and uses roasted butternut squash, ricotta or cream cheese, and fresh pasta. The flavor is sweet, nutty, and slightly creamy. A smart way to use leftover squash.
Get the Recipe: Homemade Butternut Squash Ravioli

Loaded Bruschetta Recipe

Loaded bruschetta salad on crostini on a white plate. — Loaded Bruschetta Recipe. Photo credit: Renee Nicole’s Kitchen.

Loaded Bruschetta layers tomato, mozzarella, avocado, and basil on crusty bread for a fresh and filling appetizer. It’s ready in 20 minutes and uses baguette slices, cherry tomatoes, cheese, and avocado. The taste is bright, creamy, and a little tangy. Great for finishing leftover bread or chopped veggies.
Get the Recipe: Loaded Bruschetta Recipe

Best Roasted Eggplant And Tomato Dip Recipe (Zaalouk)

Roasted Eggplant and Tomato Dip, or Zaalouk, is a smoky, spiced Moroccan-style dip perfect for bread or crackers. It takes about 45 minutes and uses roasted eggplant, tomatoes, garlic, and warm spices. The flavor is deep, garlicky, and slightly tangy with a soft texture. Excellent for leftover roasted vegetables.
Get the Recipe: Best Roasted Eggplant And Tomato Dip Recipe (Zaalouk)

Sweet Potato Fritters with Sweet & Spicy Sauce

A serving basket of sweet potato fritters next to a bowl of dipping sauce and a single serving on a plate. — Sweet Potato Fritters with Sweet & Spicy Sauce. Photo credit: Renee Nicole’s Kitchen.

Sweet Potato Fritters with Sweet & Spicy Sauce are crispy, pan-fried bites served with a tangy dipping sauce. They take 30 minutes and use grated sweet potato, eggs, flour, and spices. The flavor is sweet, slightly smoky, and balanced by the heat of the sauce. A great way to use extra cooked sweet potatoes.
Get the Recipe: Sweet Potato Fritters with Sweet & Spicy Sauce

Baked Butternut Squash Chips

Baked Butternut Squash Chips are thin, crispy slices with a slightly sweet flavor and a crunchy texture. Ready in about 25 minutes, they use butternut squash, olive oil, and salt. The taste is mildly nutty and satisfying as a light snack. They’re perfect for leftover squash or odd veggie cuts.
Get the Recipe: Baked Butternut Squash Chips

Deviled Eggs with Bacon

Two deviled eggs on a wooden table. — Deviled Eggs with Bacon. Photo credit: Real Life of Lulu.

Deviled Eggs with Bacon mix creamy yolk filling with crisp, salty bacon for a rich bite. They’re ready in about 25 minutes and use hard-boiled eggs, mayonnaise, mustard, and crumbled bacon. The flavor is tangy, smoky, and smooth. A smart use for extra boiled eggs or bacon bits.
Get the Recipe: Deviled Eggs with Bacon

Sheet Pan Loaded Vegetarian Nachos

Cheesy nachos with black beans and diced bell peppers on a sheet pan with avocado crema drizzled on top. — Sheet Pan Loaded Vegetarian Nachos. Photo credit: fANNEtastic food.

Sheet Pan Loaded Vegetarian Nachos pile beans, cheese, avocado, corn, and salsa on crispy chips. They take 20 minutes and use canned beans, shredded cheese, and whatever toppings are on hand. The taste is crunchy, creamy, and a little spicy. A fast way to use up small amounts of leftovers.
Get the Recipe: Sheet Pan Loaded Vegetarian Nachos

Crispy Baked Zucchini in Oven

Crispy Baked Zucchini served on a white plate. — Crispy Baked Zucchini in Oven. Photo credit: Low Carb – No Carb.

Crispy Baked Zucchini is a crunchy, oven-baked snack or side that’s light and satisfying. It takes around 30 minutes and uses zucchini slices, almond flour, and seasoning. The taste is crisp, mild, and slightly nutty. Works well with leftover zucchini or veggie scraps.
Get the Recipe: Crispy Baked Zucchini in Oven

Avocado Egg Salad

Avocado Egg Salad blends creamy avocado with chopped eggs for a smooth, protein-packed bite. It’s ready in just 15 minutes and uses boiled eggs, avocado, mayo, and mustard. The flavor is rich, tangy, and slightly earthy. A simple use for leftover eggs or avocados.
Get the Recipe: Avocado Egg Salad

Spinach Salmon Roulade with Caviar

Spinach Salmon Rolls on a wooden board. — Spinach Salmon Roulade with Caviar. Photo credit: Low Carb – No Carb.

Spinach Salmon Roulade with Caviar layers smoked salmon and spinach with a creamy filling for a cold, elegant appetizer. It takes about 1 hour and uses smoked salmon, spinach, cream cheese, and caviar. The taste is creamy, fresh, and slightly briny. An impressive way to use leftover smoked fish or greens.
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Jalapeño Popper Pinwheels

Puff pastry pinwheels on a round wooden cutting board. — Jalapeño Popper Pinwheels. Photo credit: Upstate Ramblings.

Jalapeño Popper Pinwheels wrap spicy, cheesy filling in a golden, baked crust for a creamy and crisp bite. They’re done in 30 minutes using jalapeños, cream cheese, cheddar, and puff pastry. The flavor is spicy, rich, and slightly smoky. A smart way to repurpose dip or cream cheese spreads.
Get the Recipe: Jalapeño Popper Pinwheels

Air Fryer Blooming Onion

Blooming onion on a plate with sauce in the background. — Air Fryer Blooming Onion. Photo credit: Upstate Ramblings.

Air Fryer Blooming Onion is a crispy, golden starter with a spicy dipping sauce on the side. It takes about 30 minutes and uses a large onion, breadcrumbs, and seasoning. The taste is crunchy, savory, and just a little sweet. A great way to use an extra onion and pantry basics.
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Beet Cucumber Salad with Feta and Dill

beet cucumber salad is shown on a pink plate with a wood cutting board and dill. — Beet Cucumber Salad with Feta and Dill. Photo credit: Two Cloves Kitchen.

Beet Cucumber Salad with Feta and Dill is cool, tangy, and layered with soft and crisp textures. It comes together in 15 minutes using cooked beets, cucumbers, feta, and fresh dill. The flavor is earthy, creamy, and a bit briny. It’s great for repurposing roasted beets or leftover cheese.
Get the Recipe: Beet Cucumber Salad with Feta and Dill

Garden Fresh Salsa

Garden Fresh Salsa mixes chopped tomatoes, onions, cilantro, and lime for a bright, zesty dip. It’s ready in just 10 minutes and uses fresh tomatoes, red onion, jalapeño, and lime juice. The flavor is tangy, slightly spicy, and super fresh. A perfect use for leftover produce or herbs.
Get the Recipe: Garden Fresh Salsa

Zucchini Pizza Bites

Zucchini Pizza Bites are baked rounds topped with sauce, cheese, and herbs for a simple snack. They take just 20 minutes and use zucchini, marinara sauce, mozzarella, and spices. The taste is savory and cheesy with a fresh vegetable base. A quick way to use up extra zucchini or sauce.
Get the Recipe: Zucchini Pizza Bites