25+ Irresistible Summer Sourdough Recipes You’ll Crave All Season Long

Whether you’re tearing into a crusty loaf by the picnic blanket or whipping up something light and tangy for brunch, sourdough brings that unmistakable flavor and texture that feels just right for sunny days.

But why stick to the usual loaf?

Summer is the perfect time to get creative with your starter—think grilled sourdough flatbreads, veggie-packed frittatas, juicy tomato bruschetta, and even fruity breakfast treats that make the most of the season’s bounty.

In this roundup, we’re sharing 25+ summer sourdough recipes that will keep your starter happy and your taste buds even happier.

From sweet to savory, breakfast to dinner—and even some snackable sides in between—these recipes are perfect for cookouts, garden lunches, lazy mornings, and everything in between.

25+ Irresistible Summer Sourdough Recipes You’ll Crave All Season Long

Whether you’re a seasoned sourdough baker or just learning the ropes, summer is a fantastic time to experiment with fresh, bright, and seasonal flavors.

These 25+ sourdough recipes prove just how versatile your starter can be—from sweet morning pancakes to savory evening flatbreads and refreshing sides in between.

Not only will these recipes help you use up that extra sourdough, but they’ll also bring a whole new level of creativity to your summer cooking routine.

Sourdough Caprese Tartines

Nothing screams summer quite like a Caprese salad, and this recipe takes that idea to the next level by layering juicy heirloom tomatoes, creamy fresh mozzarella, and fragrant basil on crispy slices of sourdough.

A drizzle of balsamic glaze and a touch of flaky sea salt finish off this simple but luxurious open-faced sandwich. Perfect for garden parties or a light lunch on a warm afternoon.

Ingredients:

• 4 slices of sourdough bread
• 2 large heirloom tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• Fresh basil leaves
• Olive oil, for brushing
• Balsamic glaze
• Flaky sea salt and freshly cracked black pepper

Instructions:

1. Toast the sourdough slices until golden and crispy on the edges—either in a toaster, grill, or pan with a little olive oil.
2. While the bread is still warm, layer slices of mozzarella on each piece.
3. Add the tomato slices over the cheese.
4. Tear fresh basil leaves and scatter them generously.
5. Drizzle with balsamic glaze and finish with a sprinkle of sea salt and black pepper.
6. Serve immediately while the bread retains its crunch.

A fresh, colorful twist on a classic sandwich, these Caprese Tartines bring summer flavors front and center.

They’re as beautiful as they are tasty, and the sourdough adds just enough tang to balance the richness of the mozzarella. These are sure to impress whether you’re hosting or simply treating yourself.

Grilled Peach and Prosciutto Sourdough Flatbread

This elegant sourdough flatbread recipe highlights the sweetness of grilled peaches paired with salty prosciutto and tangy goat cheese.

The base is a thin, crisp sourdough crust, lightly charred on the grill for a smoky summer flavor. It’s a perfect appetizer or light dinner enjoyed with a chilled glass of rosé under the evening sun.

Ingredients:

• 1 ball of sourdough pizza dough
• 2 ripe peaches, halved and pitted
• 4–6 slices prosciutto
• 1/2 cup goat cheese, crumbled
• A handful of arugula
• Olive oil
• Honey, for drizzling
• Salt and pepper

Instructions:

1. Preheat your grill to medium-high heat.
2. Roll out the sourdough dough into a thin, rustic oval or rectangle.
3. Brush the dough lightly with olive oil and grill for 2–3 minutes per side, until puffed and slightly charred.
4. Grill the peach halves until grill marks appear, about 2 minutes per side. Slice thinly.
5. Top the grilled dough with crumbled goat cheese, sliced peaches, and torn prosciutto.
6. Add a handful of arugula and drizzle with honey.
7. Season with salt and pepper, then slice and serve warm.

This flatbread balances sweet, salty, creamy, and peppery flavors in every bite.

Grilling the sourdough gives it that extra layer of rustic charm, making it a standout dish for summer entertaining. It’s the kind of recipe that feels both gourmet and effortless.

Summer Berry Sourdough French Toast Bake

This make-ahead brunch delight transforms day-old sourdough into a luscious baked French toast, loaded with fresh summer berries.

It’s the perfect way to use up leftover sourdough while creating a dish that’s bursting with color and flavor. Ideal for lazy weekends or serving a crowd during summer gatherings.

Ingredients:

• 6 cups cubed sourdough bread (preferably a day or two old)
• 4 eggs
• 1 3/4 cups milk
• 1/2 cup heavy cream
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Powdered sugar, for dusting
• Optional: whipped cream or Greek yogurt for serving

Instructions:

1. Grease a 9×13-inch baking dish and preheat oven to 350°F (175°C).
2. Spread cubed sourdough in the dish. Scatter half the berries on top.
3. In a bowl, whisk together eggs, milk, cream, maple syrup, and vanilla.
4. Pour the mixture evenly over the bread. Press gently to help absorb the liquid.
5. Top with remaining berries. Let sit for 15 minutes (or refrigerate overnight).
6. Bake uncovered for 40–45 minutes, until golden and set in the center.
7. Let cool slightly, then dust with powdered sugar and serve warm.

Sweet, cozy, and bursting with berries, this bake is a summer crowd-pleaser.

The sourdough adds an extra depth of flavor that standard bread just can’t match, giving the dish a slightly tangy, rich foundation. Whether served with coffee in the morning or as a dessert, it’s a seasonal treat that never disappoints.

Sourdough Grilled Veggie and Hummus Wraps

These hearty yet light wraps combine the smoky flavors of grilled summer vegetables with the tanginess of sourdough bread, making them a perfect meal for a warm summer evening.

The addition of creamy hummus and fresh herbs adds richness and brightness, making these wraps a crowd-pleasing, portable meal option for picnics or casual gatherings.

Ingredients:

• 4 slices sourdough bread, thick-cut
• 2 zucchinis, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup hummus
• A handful of fresh parsley or basil, chopped
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the sliced vegetables in olive oil, salt, and pepper, then grill for 3-4 minutes per side until charred and tender.
3. Meanwhile, lightly toast the sourdough slices on the grill.
4. Once the veggies are grilled, spread a generous layer of hummus on each slice of toasted sourdough.
5. Top with the grilled vegetables and drizzle with balsamic vinegar.
6. Sprinkle fresh parsley or basil on top and fold the sourdough into a wrap.
7. Serve immediately, or wrap tightly for a portable meal.

These veggie wraps combine bold, smoky grilled flavors with creamy hummus and the richness of sourdough.

The result is a satisfying, flavorful dish that’s healthy, filling, and perfect for enjoying outdoors. Whether as a main course or a side dish, these wraps are a great summer addition.

Sourdough and Avocado Breakfast Skillet

This savory summer breakfast skillet features crunchy sourdough croutons sautéed in olive oil, paired with creamy avocado, tomatoes, and a runny egg.

It’s a simple yet indulgent dish that’s easy to make for a lazy weekend brunch or a quick, satisfying weekday breakfast. The combination of crispy bread, fresh veggies, and a soft egg is always a winner.

Ingredients:

• 2 slices sourdough bread, cubed
• 1 tablespoon olive oil
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 2 eggs
• Salt and pepper, to taste
• Red pepper flakes, for garnish
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add sourdough cubes and toast, stirring occasionally, until golden brown and crispy (about 5–7 minutes).
2. Push the croutons to the side of the skillet and add the eggs. Crack the eggs into the skillet and cook to your liking (sunny side up or scrambled).
3. While the eggs are cooking, layer the sliced avocado and halved tomatoes over the croutons.
4. Once the eggs are ready, top the croutons with the avocado and tomatoes, then place the eggs on top.
5. Season with salt, pepper, and a sprinkle of red pepper flakes for heat.
6. Garnish with fresh cilantro or parsley before serving.

The crispiness of the sourdough croutons, the creaminess of the avocado, and the richness of the egg make this skillet a hearty, satisfying breakfast.

The combination of textures and flavors offers the perfect balance of savory, fresh, and creamy, making it a wonderful start to any summer morning.

Sourdough and Shrimp Po’ Boy Sandwiches

This twist on the classic New Orleans Po’ Boy sandwich uses sourdough to deliver a tangy, slightly chewy base for crispy shrimp, shredded lettuce, tomatoes, and a zesty remoulade sauce.

The bold, savory flavors make this sandwich a standout for summer picnics or beachside lunches, offering a perfect balance of crispy, creamy, and fresh.

Ingredients:

• 2 large sourdough baguettes, sliced in half
• 1 lb large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Lettuce, shredded
• 1 tomato, sliced
• 1/2 cup remoulade sauce (store-bought or homemade)

Instructions:

1. In a shallow dish, soak shrimp in buttermilk for 15 minutes.
2. In another dish, combine cornmeal, flour, paprika, garlic powder, salt, and pepper.
3. Heat oil in a frying pan over medium-high heat. Dredge the soaked shrimp in the cornmeal mixture, then fry for 2-3 minutes per side, until golden and crispy.
4. While the shrimp cook, toast the sourdough baguette halves until lightly crispy.
5. Assemble the Po’ Boy by spreading remoulade sauce on the bottom of each baguette, followed by a layer of shredded lettuce and tomato slices.
6. Pile on the crispy shrimp and top with more remoulade sauce. Close the sandwich and serve immediately.

These Po’ Boys are the perfect blend of crispy, juicy shrimp, fresh vegetables, and tangy remoulade, all tucked inside a tangy sourdough baguette.

They’re bursting with flavor and have just the right amount of crunch—making them an ideal summer sandwich for any seafood lover. Perfect for serving at your next cookout or outdoor gathering!

Sourdough Grilled Cheese with Tomato Basil Soup

There’s nothing quite as comforting as a warm grilled cheese sandwich, especially when it’s made with tangy sourdough.

This version pairs with a fresh, homemade tomato basil soup that highlights the sweetness of summer tomatoes. It’s a nostalgic meal with a modern twist, perfect for a cozy, rainy summer afternoon or a comforting dinner.

Ingredients:

• 4 slices sourdough bread
• 4 slices cheddar cheese
• 2 tablespoons butter
• 6 ripe tomatoes, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable or chicken broth
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Olive oil

Instructions:

1. In a pot, heat a tablespoon of olive oil over medium heat. Add the onions and garlic, sautéing until softened (about 5 minutes).
2. Add the diced tomatoes and cook for 5–7 minutes until they break down and release their juices.
3. Pour in the broth, season with salt and pepper, and bring to a simmer. Let it cook for 15 minutes to allow the flavors to meld together.
4. Add fresh basil and use an immersion blender to puree the soup until smooth (or use a regular blender in batches).
5. For the grilled cheese, butter one side of each slice of sourdough. Place a slice of cheese between two slices, butter side out.
6. Heat a skillet over medium heat and cook the sandwiches until golden brown and the cheese is melted, about 3–4 minutes per side.
7. Serve the grilled cheese with a bowl of hot tomato basil soup for dipping.

This classic grilled cheese paired with vibrant tomato basil soup is a comforting and satisfying combination, perfect for a relaxing summer evening.

The sourdough brings a lovely tang to the grilled cheese, while the fresh basil in the soup enhances the natural sweetness of the tomatoes.

Sourdough Panzanella Salad with Cucumber and Feta

A light and refreshing Panzanella salad is a perfect summer dish.

This version features sourdough cubes soaked in olive oil and tossed with cucumber, tomatoes, and creamy feta, making it a fantastic side dish for picnics, barbecues, or casual weeknight dinners. The crunchy sourdough contrasts beautifully with the juicy, fresh vegetables.

Ingredients:

• 4 cups sourdough bread, cubed
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the sourdough cubes on a baking sheet and toast for 10–12 minutes, tossing halfway through until golden and crispy.
2. In a large bowl, combine the cucumber, tomatoes, and red onion.
3. Add the toasted sourdough cubes, feta cheese, and fresh basil.
4. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
5. Let the salad sit for 10–15 minutes to allow the bread to soak up the flavors before serving.

The combination of crispy sourdough, crunchy cucumber, juicy tomatoes, and salty feta creates a refreshing salad that’s bursting with summer flavors.

This Panzanella is a great side dish to bring to any summer gathering or enjoy as a light, healthy lunch on a hot day.

Sourdough Breakfast Sandwich with Bacon and Fried Egg

Start your summer mornings off right with a hearty breakfast sandwich made on toasted sourdough bread. The crispy bacon, runny fried egg, and fresh avocado provide the perfect balance of textures, while the sourdough adds a delicious tang.

This sandwich is great for breakfast or brunch and can be easily customized to suit your taste.

Ingredients:

• 2 slices sourdough bread
• 2 eggs
• 4 slices cooked bacon
• 1 avocado, sliced
• 1 tablespoon butter
• Salt and pepper, to taste
• Hot sauce or ketchup (optional)

Instructions:

1. Heat a skillet over medium heat and melt butter. Toast the sourdough slices until golden brown on both sides.
2. While the bread is toasting, fry the eggs in the skillet to your desired level of doneness (sunny side up or over easy).
3. Once the eggs are cooked, assemble the sandwich by placing a slice of bacon on each piece of toast.
4. Top with a fried egg, followed by slices of avocado.
5. Season with salt, pepper, and optional hot sauce or ketchup.
6. Serve immediately with your favorite breakfast side, like fruit or potatoes.

This breakfast sandwich is a simple but indulgent way to enjoy sourdough in the morning.

The crispy bacon and creamy avocado add richness, while the fried egg provides a satisfying protein boost. Whether you’re enjoying it on a lazy morning or serving it to guests, it’s sure to please.

Sourdough Grilled Chicken Sandwich with Avocado and Chipotle Mayo

This spicy and savory sandwich combines grilled chicken, creamy avocado, and a smoky chipotle mayo, all stacked between slices of crispy sourdough bread.

The heat from the chipotle mayo adds a nice kick to the richness of the chicken and avocado, making this sandwich a perfect meal for a summer picnic or barbecue.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 slices sourdough bread
• 1 ripe avocado, sliced
• 1/4 cup mayonnaise
• 1 tablespoon chipotle pepper in adobo sauce, minced
• Fresh cilantro, for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Rub the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the chicken for 6–7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C).
4. While the chicken is cooking, mix the mayonnaise with the minced chipotle pepper to make the chipotle mayo.
5. Toast the sourdough slices until golden and crispy.
6. Once the chicken is done, slice it into strips.
7. Assemble the sandwich by spreading chipotle mayo on each slice of sourdough, adding slices of grilled chicken, avocado, and fresh cilantro.
8. Serve immediately with your favorite summer side, like sweet potato fries or a simple salad.

This grilled chicken sandwich brings a smoky, creamy flavor with every bite, and the addition of avocado gives it a smooth, rich texture.

The tangy sourdough perfectly complements the bold flavors, making it an ideal meal for a summer day.

Sourdough Berry and Cream Cheese Parfaits

For a sweet summer treat, these berry parfaits are layered with tangy cream cheese, fresh seasonal berries, and crispy sourdough crumbs.

This no-bake dessert is perfect for hot days when you want something refreshing, light, and easy to put together. The combination of flavors and textures makes it a delightful way to enjoy summer fruit.

Ingredients:

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 4 slices sourdough bread
• 2 tablespoons butter
• 2 tablespoons honey

Instructions:

1. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Toast the sourdough bread slices until golden, then cut them into small cubes.
3. Melt butter in a pan over medium heat, and add the sourdough cubes. Toast them for a few minutes until crispy and golden brown.
4. Drizzle honey over the toasted sourdough cubes and toss to coat.
5. In glasses or small bowls, layer the cream cheese mixture, fresh berries, and honeyed sourdough cubes. Repeat the layers as needed.
6. Top with extra berries and a sprinkle of toasted sourdough crumbs.
7. Chill for about 15 minutes before serving, or refrigerate for up to an hour.

These parfaits are a perfect way to showcase the best of summer fruit.

The crunchy, honeyed sourdough adds a wonderful contrast to the creamy cheese and juicy berries. Light yet indulgent, these parfaits will impress anyone looking for a refreshing, no-bake dessert.

Sourdough Mediterranean Veggie Toasts

For a light yet satisfying meal, these Mediterranean-inspired toasts are topped with roasted vegetables, tangy feta cheese, and a drizzle of olive oil and balsamic reduction.

The sourdough serves as a crispy, flavorful base, while the veggies offer a fresh and savory combination that screams summer.

Ingredients:

• 4 slices sourdough bread
• 1 small eggplant, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons balsamic reduction

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the eggplant, zucchini, and red bell pepper on a baking sheet. Drizzle with olive oil, salt, and pepper, and roast for 20–25 minutes, or until the vegetables are tender and lightly browned.
3. While the vegetables are roasting, toast the sourdough slices until golden and crispy.
4. Once the vegetables are done, remove them from the oven and let them cool slightly.
5. Top each slice of sourdough with roasted veggies, crumbled feta cheese, and fresh oregano.
6. Drizzle with balsamic reduction for added depth of flavor.
7. Serve immediately with a side of olives or a small salad for a complete meal.

These Mediterranean veggie toasts are a perfect summer dish—light, healthy, and full of flavor.

The roasted vegetables and creamy feta pair beautifully with the tangy sourdough, making it an ideal appetizer or light lunch. It’s easy to prepare and packed with vibrant, seasonal ingredients.

Sourdough Peach and Burrata Salad

This vibrant summer salad combines the sweet, juicy flavor of ripe peaches with the creamy richness of burrata cheese, all resting on a bed of toasted sourdough cubes.

Drizzled with olive oil, honey, and a balsamic glaze, this salad is an elegant and light option for warm summer evenings or outdoor gatherings.

Ingredients:

• 4 slices sourdough bread, cubed
• 2 ripe peaches, sliced
• 1 ball burrata cheese, torn into pieces
• 1/4 cup fresh basil, torn
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon balsamic glaze
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Spread the sourdough cubes on a baking sheet and toast for about 10–12 minutes, until golden and crispy.
2. In a large bowl, combine the sliced peaches, torn burrata, and fresh basil.
3. Drizzle olive oil and honey over the peaches and cheese. Toss gently to coat.
4. Add the toasted sourdough cubes and season with salt and pepper.
5. Drizzle with balsamic glaze for added sweetness and depth of flavor.
6. Serve immediately as a refreshing and beautiful summer salad.

This peach and burrata salad is a feast for the senses, with the sweetness of peaches balancing the creamy cheese and the crunch of sourdough.

It’s an ideal side dish for grilled meats or a light meal on its own.

Sourdough Crispy Fish Tacos with Cabbage Slaw

For a fun, flavorful summer dinner, these crispy fish tacos are served on lightly toasted sourdough tortillas, creating a tangy twist on a traditional taco.

The crispy fish is topped with a crunchy cabbage slaw and a drizzle of creamy sauce, making for a fresh, vibrant meal perfect for summer nights.

Ingredients:

• 4 small pieces white fish fillets (like cod or tilapia)
• 1 cup flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup buttermilk
• 2 tablespoons vegetable oil
• 1/2 small cabbage, shredded
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 4 slices sourdough bread (cut into rounds or shaped into tortillas)
• Fresh cilantro, for garnish

Instructions:

1. In a shallow dish, mix the flour, paprika, garlic powder, salt, and pepper.
2. Dip the fish fillets in buttermilk, then coat with the seasoned flour mixture.
3. Heat vegetable oil in a skillet over medium-high heat. Fry the fish fillets for 3–4 minutes per side, until golden and crispy.
4. While the fish cooks, mix the shredded cabbage with mayonnaise and lime juice, and season with salt and pepper.
5. Lightly toast the sourdough slices in the skillet until golden brown, and cut them into rounds or desired taco shape.
6. Assemble the tacos by placing the crispy fish fillets on the sourdough tortillas, topping with cabbage slaw, and garnishing with fresh cilantro.
7. Serve with lime wedges on the side.

These fish tacos are a fresh, vibrant twist on the classic, with the sourdough providing a tangy, crispy base for the tender fish and crunchy slaw.

A perfect dish for a casual summer dinner or taco night!

Sourdough Strawberry Shortcake

This summery take on the classic strawberry shortcake swaps out traditional biscuits for a slightly tangy sourdough bread, which adds an extra layer of flavor to the dessert.

Topped with sweetened strawberries, whipped cream, and a touch of mint, this dessert is a fresh and light way to end any summer meal.

Ingredients:

• 4 slices sourdough bread
• 2 cups fresh strawberries, sliced
• 1 tablespoon sugar
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• Fresh mint leaves, for garnish

Instructions:

1. Slice the sourdough bread into thick pieces and toast them until crispy and golden.
2. In a bowl, combine the sliced strawberries with sugar and let them sit for about 15 minutes to release their juices.
3. While the strawberries macerate, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
4. Once the sourdough slices are toasted, layer them on plates and spoon the macerated strawberries over the top.
5. Add a generous dollop of whipped cream and garnish with fresh mint leaves.
6. Serve immediately as a light and refreshing dessert.

The tanginess of the sourdough adds a delightful twist to this classic dessert, perfectly complementing the sweetness of the strawberries and the richness of the whipped cream.

It’s a fun and refreshing take on strawberry shortcake, perfect for summer gatherings.

Sourdough Caprese Toasts with Pesto

These delicious Caprese toasts feature the classic combination of fresh mozzarella, tomatoes, and basil, with a twist of tangy sourdough.

Topped with a drizzle of homemade pesto, this dish makes for an easy and refreshing appetizer or light summer meal.

Ingredients:

• 4 slices sourdough bread
• 1 cup fresh mozzarella, sliced
• 2 ripe tomatoes, sliced
• 1/4 cup fresh basil leaves
• 1/4 cup pesto (store-bought or homemade)
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions:

1. Toast the sourdough bread slices until golden and crispy.
2. Layer the mozzarella slices, tomato slices, and fresh basil leaves on top of the toasted sourdough.
3. Drizzle with pesto and a little olive oil for extra flavor.
4. Season with salt and pepper to taste.
5. Serve immediately as a refreshing appetizer or light meal.

These Caprese toasts are bursting with fresh flavors and perfect for summer gatherings.

The sourdough adds an unexpected depth to this traditional dish, making it the perfect bite to enjoy on a warm afternoon.

Sourdough Pancakes with Blueberry Compote

These fluffy sourdough pancakes are a delightful twist on the classic breakfast favorite.

Served with a homemade blueberry compote, they’re the perfect way to start a lazy summer morning, offering both tangy and sweet flavors in every bite.

Ingredients:

• 1 cup sourdough starter (fed and active)
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 2 tablespoons melted butter
• 1 cup fresh blueberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the sourdough starter, egg, milk, and melted butter.
3. Combine the wet and dry ingredients, stirring until smooth. Let the batter rest for about 5 minutes.
4. While the batter rests, make the blueberry compote. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens (about 5-7 minutes).
5. Heat a nonstick skillet or griddle over medium heat. Ladle the pancake batter onto the skillet, cooking each pancake for 2-3 minutes on each side or until golden brown.
6. Serve the pancakes warm with the blueberry compote drizzled over the top.

These sourdough pancakes are wonderfully fluffy, with just the right amount of tang.

The blueberry compote adds a sweet, fruity touch, making this breakfast a perfect summer treat for any morning.

Sourdough Stuffing with Summer Vegetables

This savory summer stuffing brings together fresh, seasonal vegetables and crispy sourdough, making it an excellent side dish for BBQs, picnics, or a light lunch.

It’s the perfect way to use up extra sourdough bread, with a savory blend of herbs, roasted vegetables, and a bit of tang.

Ingredients:

• 4 slices sourdough bread, cubed
• 1 tablespoon olive oil
• 1 zucchini, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1/2 cup vegetable broth
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the sourdough cubes on a baking sheet and toast them in the oven for 10–12 minutes, or until golden brown.
2. In a large skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, and onion. Cook for 5-7 minutes until softened.
3. Add the garlic and cherry tomatoes, cooking for another 2-3 minutes.
4. In a large bowl, combine the toasted sourdough cubes, sautéed vegetables, and fresh thyme. Drizzle with vegetable broth and season with salt and pepper.
5. Transfer the mixture to a baking dish and bake for 15-20 minutes, or until the stuffing is heated through and slightly crispy on top.
6. Serve warm as a savory side dish.

This summer stuffing brings a wonderful mix of textures and flavors, from the crispy sourdough to the tender roasted vegetables.

It’s a fantastic dish to accompany grilled meats or to serve as a vegetarian option at a summer dinner.

Sourdough Bruschetta with Roasted Garlic and Balsamic Glaze

A classic Italian appetizer gets a delicious twist with tangy sourdough bread.

This bruschetta features roasted garlic, juicy tomatoes, and fresh basil, all topped with a sweet balsamic glaze. It’s perfect for an easy summer snack or appetizer before dinner.

Ingredients:

• 4 slices sourdough bread
• 4 ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon balsamic glaze
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the garlic cloves in foil and roast them in the oven for 15-20 minutes, or until soft and fragrant.
2. While the garlic is roasting, toast the sourdough bread slices in a skillet or oven until crispy and golden.
3. Once the garlic is roasted, peel off the skins and mash the cloves into a paste.
4. In a small bowl, combine the diced tomatoes, chopped basil, olive oil, salt, and pepper.
5. Spread the roasted garlic paste on the toasted sourdough slices.
6. Top with the tomato and basil mixture and drizzle with balsamic glaze.
7. Serve immediately as a light appetizer or snack.

This bruschetta is the perfect combination of savory, sweet, and tangy flavors, with the roasted garlic adding a depth of flavor that complements the fresh, juicy tomatoes.

The sourdough provides a wonderful crunch that ties the dish together.

Sourdough Grilled Veggie Skewers

For a simple, healthy summer meal, these grilled veggie skewers are served alongside tangy sourdough bread.

The vegetables are marinated in a lemon-herb dressing, then grilled to perfection and paired with crispy sourdough for a satisfying dish that’s both light and flavorful.

Ingredients:

• 2 zucchinis, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow onion, cut into chunks
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 slices sourdough bread

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper to create the marinade.
2. Thread the vegetables onto skewers, alternating between zucchini, bell pepper, onion, and tomatoes.
3. Brush the vegetable skewers with the marinade, making sure to coat them evenly.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the veggie skewers for 6-8 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Meanwhile, toast the sourdough slices until golden and crispy.
7. Serve the grilled veggie skewers with the toasted sourdough on the side for a perfect summer meal.

These veggie skewers are bursting with summer flavors, and the tangy sourdough adds the perfect crunch to complement the grilled veggies.

This is a great dish for a light dinner or as part of a larger summer feast.

Sourdough Apple Cinnamon French Toast

For a sweet summer breakfast or brunch, this apple cinnamon French toast is an indulgent treat that uses sourdough as the base for a perfectly crispy, flavorful crust.

Topped with fresh apples and a cinnamon glaze, it’s a comforting yet refreshing dish that captures the essence of the season.

Ingredients:

• 4 slices sourdough bread
• 2 eggs
• 1/2 cup milk
• 1 tablespoon cinnamon
• 1 tablespoon sugar
• 2 apples, peeled and sliced
• 1 tablespoon butter
• Maple syrup, for serving

Instructions:

1. In a shallow dish, whisk together the eggs, milk, cinnamon, and sugar to make the French toast batter.
2. Heat a skillet or griddle over medium heat and add a little butter.
3. Dip each slice of sourdough bread into the egg mixture, making sure to coat both sides.
4. Cook the bread in the skillet for 2-3 minutes per side, or until golden brown and crispy.
5. While the French toast cooks, melt the remaining butter in a pan and sauté the sliced apples for 5-7 minutes, until tender and caramelized.
6. Serve the French toast with sautéed apples on top and a drizzle of maple syrup.

This apple cinnamon French toast is a deliciously cozy breakfast option, perfect for a leisurely weekend morning.

The sourdough adds a unique tang and texture that makes it stand out from traditional French toast, while the cinnamon apples provide a sweet, comforting topping.

Sourdough Veggie Frittata

This hearty yet light frittata incorporates sourdough cubes for a satisfying and rustic texture, paired with fresh summer vegetables.

It’s perfect for a weekend brunch or a light dinner that’s easy to prepare, full of flavor, and wonderfully filling.

Ingredients:

• 4 slices sourdough bread, cubed
• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 onion, diced
• 4 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the zucchini, bell pepper, and onion, and sauté for 5-7 minutes until the vegetables are softened.
3. In a bowl, whisk together the eggs, milk, shredded cheese, salt, and pepper.
4. Add the cubed sourdough bread to the skillet with the vegetables and mix to combine. Pour the egg mixture over the veggies and bread.
5. Cook on the stovetop for 2-3 minutes, then transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set and the top is slightly golden.
6. Garnish with fresh parsley before serving.

This veggie frittata with sourdough is a perfect way to use up leftover bread while enjoying a savory, protein-packed dish.

The sourdough cubes soak up the egg mixture and become perfectly tender, making each bite flavorful and satisfying.

Sourdough Grilled Cheese with Tomato Basil Soup

A summer twist on a classic comfort food, this grilled cheese sandwich features sourdough bread with gooey melted cheese, paired with a refreshing tomato basil soup.

The sourdough adds a tangy, hearty element to the sandwich, while the soup is light yet rich with fresh summer flavors.

Ingredients:

• 4 slices sourdough bread
• 4 slices sharp cheddar cheese
• 2 tablespoons butter
• 4 medium tomatoes, chopped
• 1/4 cup fresh basil leaves
• 1 small onion, diced
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Start by making the tomato basil soup. Heat olive oil in a pot over medium heat, and sauté the onion for 3-4 minutes, until soft.
2. Add the chopped tomatoes and cook for 5 minutes, until they start to break down.
3. Add the vegetable broth, salt, and pepper, and bring the mixture to a simmer. Let it cook for 10 minutes, then blend the soup with an immersion blender or regular blender until smooth.
4. Stir in the fresh basil and adjust seasoning with salt and pepper.
5. For the grilled cheese, heat a skillet over medium heat. Butter one side of each slice of sourdough bread and place a slice of cheddar cheese between two pieces of bread.
6. Grill the sandwich in the skillet for 3-4 minutes per side until golden and crispy, and the cheese has melted.
7. Serve the grilled cheese with the tomato basil soup for a comforting and flavorful meal.

This grilled cheese and tomato soup combo is always a favorite, and the tangy sourdough makes it feel even more satisfying.

Perfect for a summer lunch or dinner that’s easy to prepare and full of delicious flavor.

Sourdough Roasted Corn and Avocado Salad

This refreshing and vibrant salad combines grilled corn, creamy avocado, and tangy sourdough croutons for a delightful summer dish.

It’s great as a side or a light meal, perfect for picnics, barbecues, or any warm-weather gathering.

Ingredients:

• 4 slices sourdough bread, cubed
• 2 ears of corn, husked
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Grill the ears of corn for 10-12 minutes, turning occasionally, until the kernels are charred and tender.
2. While the corn is grilling, toast the sourdough cubes in a skillet or oven until golden and crispy.
3. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large bowl.
4. Add the diced avocado, red onion, cilantro, and sourdough croutons to the bowl with the corn.
5. Drizzle with olive oil, lime juice, chili powder, salt, and pepper, and toss gently to combine.
6. Serve immediately as a side dish or light meal.

This roasted corn and avocado salad is the perfect balance of creamy, crunchy, and fresh flavors.

The sourdough croutons provide a nice contrast to the soft avocado and corn, while the lime and chili powder add a pop of flavor that makes this dish ideal for summer.