6 starters that double as snacks

With labor tight and all-day menus in demand, operators are turning to items that do double duty. These six starters can span meal occasions, serving as appetizers, snacks and even light lunch options.

This versatile frittata-style recipe, a traditional tapa at Spanish restaurants, makes a good snack any time of day. The egg-based tortilla is filled with potatoes and chorizo, making it a smart choice to attract "second breakfast" customers in midmorning or to serve as part of a shareable appetizer sampler.

Click here for the recipe.

In Argentina, chimichurri is typically served with grilled meats and fish, but at Cheeky’s restaurant in Palm Springs, Calif., the fresh herb sauce accompanies baked sweet potato wedges. The addition of diced avocado to the mix of cilantro, parsley, garlic and jalapeno makes for a chunkier chimichurri and a more substantial dish.

Click here for the recipe.

This is more of a knife and fork appetizer geared to a small plate menu or predinner course. Chef Crary complements crisp broccolini—a vegetable that's trending on menus—with creamy burrata cheese and nutty romesco sauce. The combination provides both texture and color contrast.

Click here for the recipe.

This no-waste recipe uses up the scraps of prosciutto that fall to the cutting board during slicing. Served warm in a basket, the puffs make a savory appetizer for the table to share. Or menu them as a grab-and-go snack or accompaniment to a bowl of soup or pasta.

Click here for the recipe.

Operators are gradually adding more plant-based items to the appetizer selection, such as these edamame cakes developed by chef Meg Grasso for Guckenheimer's corporate dining venues. She serves them with a peanut sauce enlivened by soy sauce, garlic, ginger, brown sugar and lime juice. The Asian-inspired dish adapts well to snacking menus, too.

Click here for the recipe.

Like quinoa and other grains, farro is trending on menus—often subbing for rice in traditional applications, such as the Italian rice balls known as arancini. Here, chef Elizabeth Falkner combines cooked farro with Gruyere cheese, onions, grated parsnips, Aleppo chili flakes and several other ingredients, then forms the mixture into balls for frying. The crispy farro-cini are served with housemade cherry mustard.

Click here for the recipe.