28+ Mouthwatering Summer Cheese Recipes You Need to Try

Summer is the time for vibrant flavors, fresh ingredients, and outdoor meals that bring people together.

What better way to elevate your summer dishes than by adding the creamy, savory goodness of cheese?

Whether you’re hosting a backyard BBQ, enjoying a picnic in the park, or just looking for a light yet indulgent meal at home, cheese can transform a dish from simple to spectacular.

From fresh salads to cheesy dips, grilled favorites, and even refreshing desserts, there’s a cheese recipe for every summer craving.

In this article, we’ll share over 28+ summer cheese recipes that promise to make your warm-weather meals even more delightful.

Get ready to indulge in cheesy goodness with our collection of recipes that celebrate the best of summer!

28+ Mouthwatering Summer Cheese Recipes You Need to Try

Cheese is a versatile and delicious addition to any summer meal, whether it’s a light salad, a grilled sandwich, or a creamy dip.

With these 28+ summer cheese recipes, you have plenty of options to enjoy the rich, comforting flavors of cheese while embracing the fresh ingredients that summer has to offer.

These dishes are perfect for outdoor gatherings, casual family dinners, or even as a special treat for yourself.

So, grab your favorite cheese, get creative in the kitchen, and enjoy all the cheesy delights that summer has to offer.

Grilled Peach and Burrata Salad

Sweet grilled peaches meet creamy burrata in this light and refreshing summer salad that’s perfect for warm-weather gatherings.

The vibrant mix of textures and flavors—from the charred fruit to the velvety cheese and crisp greens—makes this dish a standout. A drizzle of honey-balsamic dressing ties everything together with a subtle tang and sweetness.

Ingredients:

• 3 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 8 oz burrata cheese (2 balls)
• 4 cups arugula or mixed greens
• ¼ cup chopped fresh basil
• 2 tbsp toasted pine nuts
• 2 tbsp balsamic glaze or reduction
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush the peach halves lightly with olive oil.
2. Grill peaches for 2–3 minutes per side until grill marks appear and they are slightly softened.
3. Arrange arugula or mixed greens on a serving platter. Top with grilled peach slices.
4. Tear burrata into pieces and distribute over the salad.
5. Sprinkle with basil and toasted pine nuts.
6. Drizzle with balsamic glaze and honey. Season with salt and pepper.

A perfect starter or side dish, this salad offers a beautiful balance between sweet and savory.

The grilled peaches bring out burrata’s creaminess in a way that’s indulgent yet refreshing. It’s a great way to elevate your summer entertaining with minimal effort.

Cheesy Zucchini and Corn Fritters

These cheesy zucchini and corn fritters are a fantastic way to use up seasonal produce while indulging in melty, savory goodness.

Crispy on the outside and soft in the middle, they make an ideal appetizer or light main when paired with a tangy dipping sauce or salad.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup fresh or frozen corn kernels
• ¾ cup shredded sharp cheddar cheese
• 2 eggs, beaten
• ½ cup flour
• ¼ cup chopped scallions
• ½ tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Place grated zucchini in a clean towel and squeeze out excess moisture.
2. In a large bowl, combine zucchini, corn, cheese, eggs, flour, scallions, garlic powder, salt, and pepper.
3. Heat a skillet over medium heat and add enough oil to coat the bottom.
4. Scoop about 2 tablespoons of the mixture per fritter and flatten slightly in the pan.
5. Fry 3–4 minutes per side until golden brown and cooked through.
6. Transfer to a paper towel-lined plate. Serve warm.

These fritters are a celebration of summer’s best veggies, held together by cheesy richness.

They’re easy to customize and freeze well, making them great for meal prep or last-minute snacks. Serve with sour cream or a yogurt-herb dip for an added layer of flavor.

Whipped Feta and Tomato Bruschetta

This whipped feta and tomato bruschetta brings a creamy, tangy twist to the classic Italian appetizer.

The airy cheese spread contrasts beautifully with juicy summer tomatoes and crusty toasted bread, creating a dish that’s both rustic and elegant.

Ingredients:

• 1 cup crumbled feta cheese
• 3 tbsp cream cheese, softened
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 clove garlic, minced
• 1 tbsp balsamic vinegar
• 1 tbsp chopped fresh basil
• Salt and pepper to taste
• Baguette, sliced and toasted

Instructions:

1. In a food processor, blend feta, cream cheese, and olive oil until smooth and fluffy. Set aside.
2. In a small bowl, mix cherry tomatoes, garlic, balsamic vinegar, basil, salt, and pepper.
3. Toast baguette slices until golden and crisp.
4. Spread a generous layer of whipped feta onto each toast.
5. Top with tomato mixture and serve immediately.

This bruschetta is a delightful bite of summer in every mouthful.

The whipped feta adds a luscious foundation to the vibrant tomatoes, making this a fantastic appetizer or light lunch. It’s quick to prepare and perfect for entertaining on a hot day.

Caprese Skewers with Mozzarella and Basil Pesto

Caprese skewers are a fun, bite-sized twist on the classic Italian salad.

Juicy cherry tomatoes, creamy mozzarella balls, and fragrant basil pesto make for a vibrant appetizer that’s easy to prepare and ideal for summer gatherings. Served cold, they’re a refreshing and colorful option for picnics, parties, or casual dinners.

Ingredients:

• 1 pint cherry or grape tomatoes
• 8 oz mozzarella balls (bocconcini)
• ¼ cup basil pesto (store-bought or homemade)
• Fresh basil leaves
• Salt and pepper to taste
• Small skewers or toothpicks

Instructions:

1. Drain mozzarella balls and pat dry.
2. On each skewer, thread a cherry tomato, a basil leaf, and a mozzarella ball.
3. Arrange skewers on a serving plate.
4. Drizzle with pesto and season with salt and pepper.
5. Chill for 10–15 minutes before serving to let the flavors meld.

These skewers are proof that simple ingredients can create spectacular results.

Each bite delivers a burst of summer flavor, with the creamy mozzarella balancing the tang of tomato and the herbal punch of pesto. Great for entertaining, they’re as easy to eat as they are to love.

Ricotta and Lemon Stuffed Shells

Ricotta and lemon stuffed pasta shells are a light, zesty take on a classic comfort food.

The ricotta mixture is brightened with lemon zest and fresh herbs, making it feel summery and less heavy than traditional baked pasta dishes. It’s an excellent choice for a family dinner or meal prep.

Ingredients:

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley or basil
• Salt and pepper to taste
• 1½ cups marinara or fresh tomato sauce

Instructions:

1. Cook shells according to package instructions, rinse in cold water, and set aside.
2. Preheat oven to 375°F (190°C).
3. In a bowl, mix ricotta, mozzarella, Parmesan, lemon zest, lemon juice, herbs, salt, and pepper.
4. Spread half the sauce in a baking dish.
5. Stuff each shell with ricotta mixture and place in the dish.
6. Top with remaining sauce and a sprinkle of mozzarella.
7. Bake for 20–25 minutes until bubbling and slightly golden on top.

This dish combines the cozy appeal of baked pasta with the brightness of summer.

The lemony ricotta adds a fresh twist that keeps it light, while still offering that comforting cheesy texture everyone loves. Serve with a crisp green salad and iced tea for a perfect summer supper.

Grilled Halloumi with Watermelon and Mint

Grilled halloumi paired with juicy watermelon and fresh mint is a bold, Mediterranean-inspired salad that’s both savory and sweet.

Halloumi’s unique, grill-friendly texture makes it an exciting protein option, while watermelon and mint bring refreshing contrast in flavor and temperature.

Ingredients:

• 8 oz halloumi cheese, sliced into ½-inch thick pieces
• 2 cups cubed watermelon
• 2 tbsp olive oil
• 2 tbsp chopped fresh mint
• Juice of ½ lime
• Black pepper to taste

Instructions:

1. Preheat grill or grill pan over medium heat. Brush halloumi slices with olive oil.
2. Grill halloumi for 2–3 minutes per side until golden and slightly crispy.
3. In a large bowl, combine watermelon cubes and mint.
4. Arrange grilled halloumi over the watermelon, then drizzle with lime juice.
5. Season with black pepper and serve immediately.

This dish is all about contrast—warm, salty halloumi against cool, sweet watermelon, tied together with mint and citrus.

It’s an impressive yet easy salad or starter that will steal the spotlight at any summer cookout or picnic.

Creamy Goat Cheese and Roasted Red Pepper Dip

This creamy goat cheese and roasted red pepper dip is a dreamy appetizer that’s perfect for summer get-togethers.

With its tangy goat cheese, smoky roasted peppers, and a hint of garlic, it’s a savory delight that pairs beautifully with crackers, fresh vegetables, or crusty bread.

Ingredients:

• 8 oz goat cheese, softened
• 1 cup roasted red peppers, drained and chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a bowl, combine goat cheese, roasted red peppers, olive oil, garlic, and lemon juice.
2. Use a hand mixer or food processor to blend until smooth and creamy.
3. Stir in chopped parsley and season with salt, pepper, and red pepper flakes, if using.
4. Transfer to a serving bowl and chill for at least 30 minutes before serving.

This dip is the perfect combination of creamy, tangy, and smoky.

It’s an easy yet impressive dish to serve at your next barbecue or picnic, and you can make it ahead of time for maximum convenience. The fresh parsley adds a touch of brightness, making it a well-balanced treat.

Spinach and Feta Stuffed Pita Pockets

Spinach and feta stuffed pita pockets are a healthy and satisfying meal for warm summer evenings.

The savory feta pairs wonderfully with the earthy spinach, and the pita provides the perfect vessel for this creamy, flavorful filling. It’s quick, delicious, and packed with nutrients.

Ingredients:

• 4 whole wheat pita pockets
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 4 oz feta cheese, crumbled
• ¼ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté until wilted, about 2–3 minutes.
2. Remove from heat and let cool slightly.
3. In a bowl, mix crumbled feta, Greek yogurt, lemon juice, and dill. Stir in the sautéed spinach and season with salt and pepper.
4. Cut the pitas in half and carefully stuff each pocket with the spinach and feta mixture.
5. Serve immediately or refrigerate for later.

These pita pockets are packed with flavor, and the creamy feta and yogurt filling makes them especially satisfying.

This is a great option for a quick lunch, a light dinner, or a picnic meal that will hold up well in the heat.

Baked Brie with Fig Jam and Walnuts

Baked brie with fig jam and walnuts is a show-stopping dish that combines the richness of melted brie with the sweetness of figs and the crunch of toasted nuts.

This warm, gooey appetizer is ideal for summer evenings, offering a balance of flavors that’s perfect for entertaining or a cozy night in.

Ingredients:

• 1 wheel of brie cheese (about 8 oz)
• ¼ cup fig jam
• ¼ cup chopped walnuts, toasted
• Fresh rosemary sprigs (optional)
• Crackers or sliced baguette for serving

Instructions:

1. Preheat oven to 350°F (175°C).
2. Place the brie on a baking sheet lined with parchment paper.
3. Bake for 10–12 minutes until the cheese is soft and slightly oozing.
4. Remove from the oven and top with fig jam and toasted walnuts.
5. Garnish with fresh rosemary sprigs, if desired.
6. Serve warm with crackers or sliced baguette.

This baked brie is the ultimate indulgence, with the fig jam adding sweetness and the walnuts providing a satisfying crunch.

It’s a crowd-pleasing appetizer that looks as impressive as it tastes, making it perfect for your next summer gathering.

Cheddar and Jalapeño Cornbread Muffins

These cheddar and jalapeño cornbread muffins bring a spicy, cheesy twist to a classic comfort food.

The combination of sharp cheddar cheese and spicy jalapeños adds a bold kick to the soft, fluffy cornbread. Perfect for summer barbecues or as a side to your favorite chili or soup.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, seeds removed and finely chopped
• 1 cup milk
• 2 large eggs
• ¼ cup melted butter
• ¼ cup olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
3. Stir in the cheddar cheese and chopped jalapeños.
4. In a separate bowl, whisk together the milk, eggs, melted butter, and olive oil.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before serving.

These cornbread muffins are the perfect mix of savory, cheesy, and spicy.

The cheddar melts throughout the batter, and the jalapeños add a nice punch of heat, making these muffins a fun and flavorful addition to any meal.

Zucchini Fritters with Parmesan and Garlic

Zucchini fritters with Parmesan and garlic are a crispy, cheesy treat that’s perfect for summer.

These savory fritters are packed with fresh zucchini, complemented by the rich, salty flavor of Parmesan cheese. They’re perfect as a side dish, appetizer, or light meal.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 egg, beaten
• ¼ cup all-purpose flour
• ½ tsp dried oregano
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Grate the zucchinis and place them in a clean towel. Squeeze out any excess moisture.
2. In a large bowl, combine the grated zucchini, Parmesan, garlic, egg, flour, oregano, salt, and pepper.
3. Heat a skillet over medium heat and add enough olive oil to coat the bottom.
4. Scoop about 2 tablespoons of the mixture for each fritter and flatten slightly in the pan.
5. Fry for 2–3 minutes per side, or until golden brown and crispy.
6. Remove the fritters from the pan and place them on paper towels to drain excess oil.
7. Serve warm with a dipping sauce of your choice (yogurt or sour cream works well).

These zucchini fritters are crispy on the outside and tender on the inside, with the savory Parmesan adding depth to the mild flavor of zucchini.

The garlic and oregano elevate the taste, making them a delightful addition to any summer meal.

Burrata with Roasted Tomatoes and Balsamic Glaze

This simple yet elegant dish features creamy burrata cheese paired with roasted tomatoes and a drizzle of balsamic glaze.

It’s a perfect appetizer or light summer meal, with the luscious texture of burrata complemented by the sweetness of roasted tomatoes.

Ingredients:

• 8 oz burrata cheese (1 ball)
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the halved cherry tomatoes with olive oil, thyme, salt, and pepper.
3. Spread the tomatoes on a baking sheet and roast for 15–20 minutes, or until the tomatoes are soft and slightly caramelized.
4. Place the burrata on a serving platter and gently tear it open.
5. Spoon the roasted tomatoes over the burrata and drizzle with balsamic glaze.
6. Serve immediately with toasted baguette slices or crackers.

The combination of warm roasted tomatoes with cool, creamy burrata is a match made in heaven.

The balsamic glaze adds a sweet and tangy finish, making this dish as beautiful as it is delicious. It’s perfect for a light summer meal or as an appetizer to impress your guests.

Creamy Blue Cheese and Pear Salad

This creamy blue cheese and pear salad is a sophisticated and refreshing dish that perfectly balances savory and sweet.

The rich blue cheese contrasts beautifully with the juicy sweetness of pears, while the crunch of walnuts and the crispness of mixed greens make each bite exciting. It’s perfect as a starter or a side dish for your summer gatherings.

Ingredients:

• 4 cups mixed greens (arugula, spinach, or baby kale)
• 2 ripe pears, cored and thinly sliced
• ½ cup crumbled blue cheese
• ¼ cup toasted walnuts, chopped
• 2 tbsp balsamic vinaigrette
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Arrange the mixed greens on a large serving platter.
2. Scatter the sliced pears, blue cheese crumbles, and chopped walnuts over the greens.
3. In a small bowl, whisk together the balsamic vinaigrette, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately as a fresh, flavorful starter or side.

This salad is a delightful way to enjoy the sharp, tangy flavor of blue cheese combined with the freshness of pears and greens.

The honey in the dressing adds a subtle sweetness that enhances the overall balance of the dish. It’s a great way to kick off any summer meal or to enjoy on its own.

Pesto and Mozzarella Stuffed Chicken Breast

Pesto and mozzarella stuffed chicken breast is an easy yet elegant way to enjoy the flavors of summer.

The juicy chicken breast is filled with a rich, flavorful pesto and melty mozzarella cheese, then baked to perfection. This dish is great for a weeknight dinner or a special summer gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Use a sharp knife to create a pocket in each chicken breast. Be careful not to cut all the way through.
3. Stuff each pocket with about 2 tablespoons of pesto and ¼ cup of shredded mozzarella.
4. Season the outside of the chicken with salt and pepper.
5. Heat olive oil in a skillet over medium-high heat and sear the chicken breasts for 2–3 minutes per side until golden brown.
6. Transfer the chicken to a baking dish and bake for 20–25 minutes, or until the chicken is cooked through and the cheese is melted.
7. Garnish with fresh basil and serve with a side of roasted vegetables or a green salad.

The combination of pesto and mozzarella creates a rich, savory filling that transforms a simple chicken breast into a gourmet meal.

It’s a satisfying dish with the perfect balance of flavors, and the gooey cheese inside is sure to impress.

Grilled Cheese with Tomato and Basil

This classic grilled cheese sandwich gets a summer makeover with fresh tomato and basil.

The combination of melty cheese, juicy tomato slices, and fragrant basil makes this comfort food a delicious, light option for a warm summer day. It’s simple, yet incredibly satisfying.

Ingredients:

• 4 slices sourdough or whole wheat bread
• 4 oz fresh mozzarella cheese, sliced
• 2 medium tomatoes, sliced
• 8–10 fresh basil leaves
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat a skillet or griddle over medium heat.
2. Butter one side of each slice of bread.
3. Place the buttered side of one slice down on the skillet. Layer with mozzarella cheese, tomato slices, and basil leaves. Season with salt and pepper.
4. Top with the second slice of bread, buttered side up.
5. Grill for 3–4 minutes per side until the bread is golden and the cheese is melted.
6. Serve immediately with a side of chips, pickles, or a light salad.

This upgraded grilled cheese sandwich is bursting with summer flavors, thanks to the fresh tomato and basil.

The mozzarella’s creamy texture is the perfect complement to the juicy tomatoes, and the crisp, buttery bread holds it all together beautifully. It’s a quick and comforting meal that’s always a crowd-pleaser.

Baked Mac and Cheese with Crispy Bacon and Chives

This baked mac and cheese is the ultimate comfort food with a summer twist.

The rich, creamy cheese sauce is complemented by crispy bacon bits and fresh chives, adding a savory crunch and a burst of freshness. It’s perfect for a summer potluck or a cozy family meal.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 4 slices bacon, cooked and crumbled
• 2 tbsp chopped fresh chives
• Salt and pepper to taste
• ½ cup breadcrumbs (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the macaroni according to package instructions. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until it forms a roux.
4. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens.
5. Remove the saucepan from the heat and stir in the shredded cheddar and Parmesan cheese until melted and smooth.
6. Combine the cooked macaroni with the cheese sauce, crumbled bacon, and chives. Season with salt and pepper.
7. Transfer to a greased baking dish and top with breadcrumbs (if using).
8. Bake for 20–25 minutes, or until the top is golden brown and bubbly.
9. Let cool for a few minutes before serving.

This baked mac and cheese is a rich, cheesy indulgence with the perfect combination of flavors.

The crispy bacon adds a smoky crunch, while the fresh chives bring a burst of summer brightness. It’s a hearty dish that’s both comforting and elevated with a touch of summer flair.

Grilled Vegetable and Goat Cheese Flatbreads

Grilled vegetable and goat cheese flatbreads are a light and flavorful summer dish that highlights the season’s best produce.

The smoky grilled vegetables pair wonderfully with the tangy goat cheese, and the flatbreads provide a perfect base for a quick and easy meal or appetizer.

Ingredients:

• 2 flatbreads or naan breads
• 1 zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Toss the zucchini, bell pepper, and onion with olive oil, balsamic vinegar, oregano, salt, and pepper.
3. Grill the vegetables for 3–4 minutes per side until tender and slightly charred.
4. Meanwhile, grill the flatbreads for 2–3 minutes per side until crispy and golden.
5. Once grilled, top each flatbread with the grilled vegetables and crumbled goat cheese.
6. Garnish with fresh basil and serve warm.

These flatbreads are a great way to enjoy the fresh flavors of summer.

The goat cheese adds a creamy, tangy element that complements the smoky vegetables perfectly. They’re quick to prepare and make for a fun and flavorful summer meal.

Ricotta and Tomato Crostini with Balsamic Reduction

This ricotta and tomato crostini with balsamic reduction is a simple yet elegant appetizer that brings together creamy ricotta, juicy tomatoes, and a tangy balsamic glaze.

The toasted baguette provides a crunchy base for the toppings, making it a perfect starter for any summer gathering.

Ingredients:

• 1 baguette, sliced into 1-inch rounds
• 1 cup ricotta cheese
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet.
2. Toast the bread for 8–10 minutes, or until golden and crispy.
3. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5 minutes until the mixture thickens into a glaze. Set aside.
4. Spread a generous layer of ricotta cheese on each toasted baguette slice.
5. Top with halved cherry tomatoes and drizzle with the balsamic reduction.
6. Garnish with fresh basil leaves and season with salt and pepper to taste.

These crostini are a wonderful balance of creamy, tangy, and sweet flavors.

The balsamic reduction adds a perfect finishing touch, making this appetizer an irresistible choice for any summer event. It’s quick, easy, and incredibly delicious!

Grilled Peach and Burrata Salad

This grilled peach and burrata salad is a perfect combination of sweet, creamy, and savory flavors.

The smoky grilled peaches pair beautifully with the creamy burrata cheese, and the fresh greens add a crisp contrast. It’s a light, refreshing dish that’s perfect for warm summer evenings.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 ball of burrata cheese (about 8 oz)
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
3. Grill the peaches for 3–4 minutes per side, or until grill marks appear and the peaches soften slightly.
4. Arrange the mixed greens on a platter and top with the grilled peach halves.
5. Tear the burrata cheese into pieces and scatter it over the peaches and greens.
6. Drizzle with honey and balsamic vinegar, and garnish with fresh basil leaves.
7. Serve immediately for a light and refreshing salad.

This grilled peach and burrata salad is a great way to enjoy seasonal fruits with the rich creaminess of burrata.

The balsamic vinegar and honey balance the sweetness of the peaches, creating a dish that’s elegant yet simple.

Goat Cheese and Herb Stuffed Mushrooms

These goat cheese and herb stuffed mushrooms are a savory, bite-sized appetizer that’s perfect for any summer gathering.

The creamy goat cheese is mixed with fresh herbs and garlic, then baked inside tender mushroom caps. They’re a flavorful and satisfying treat that will disappear quickly at any party.

Ingredients:

• 12 large white or cremini mushrooms, stems removed
• 4 oz goat cheese, softened
• 2 tbsp cream cheese, softened
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the goat cheese, cream cheese, garlic, parsley, thyme, salt, and pepper until smooth and well combined.
3. Spoon the cheese mixture into the mushroom caps, filling them generously.
4. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with olive oil.
5. Bake for 15–20 minutes, or until the mushrooms are tender and the cheese is golden brown on top.
6. Serve warm and enjoy!

These goat cheese and herb stuffed mushrooms are perfect for any occasion, from casual barbecues to more formal summer dinners.

The combination of fresh herbs and creamy goat cheese adds a burst of flavor that’s irresistible.

Cheese and Charcuterie Board with Summer Fruits

A cheese and charcuterie board is always a hit at summer gatherings, and adding in fresh summer fruits elevates the spread even more.

The combination of rich cheeses, savory meats, and juicy fruits like figs, grapes, and berries makes this an ideal appetizer or snack to share with friends.

Ingredients:

• 6 oz brie cheese
• 6 oz manchego cheese
• 6 oz sharp cheddar cheese
• 4 oz prosciutto
• 4 oz salami
• 1 cup fresh figs, halved
• 1 cup grapes
• 1 cup strawberries, halved
• 2 tbsp honey
• Fresh rosemary for garnish
• Crackers and sliced baguette for serving

Instructions:

1. Arrange the cheeses on a large platter or cutting board, leaving space between each one.
2. Fold and arrange the prosciutto and salami around the cheeses.
3. Add the fresh fruits—figs, grapes, and strawberries—around the meats and cheeses.
4. Drizzle honey over the brie cheese and add a few sprigs of fresh rosemary for garnish.
5. Serve with crackers and sliced baguette.

This cheese and charcuterie board with summer fruits is a beautiful and delicious way to showcase your favorite cheeses and meats.

The honey on the brie adds a touch of sweetness, which pairs wonderfully with the saltiness of the prosciutto and the juiciness of the fresh fruits.

Cheesy Spinach and Artichoke Dip

This cheesy spinach and artichoke dip is the perfect crowd-pleasing appetizer for any summer gathering.

With its creamy, cheesy texture and the earthy flavors of spinach and artichokes, it’s a savory dip that pairs perfectly with crispy pita chips, fresh veggies, or toasted bread. It’s guaranteed to be a hit at your next BBQ or picnic.

Ingredients:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 package (10 oz) frozen spinach, thawed and drained
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium-sized bowl, mix together the artichokes, spinach, cream cheese, sour cream, mozzarella, Parmesan, garlic, lemon juice, salt, and pepper.
3. Transfer the mixture to a greased baking dish and smooth it out evenly.
4. Bake for 20–25 minutes, or until the dip is hot and bubbly and the top is golden brown.
5. Garnish with fresh parsley and serve with pita chips, crackers, or fresh veggies.

This cheesy spinach and artichoke dip is warm, comforting, and perfect for dipping on a summer afternoon.

The creamy texture is balanced with the slight tang of lemon, while the cheeses bring that perfect cheesy goodness. It’s a great choice for any gathering!

Ricotta and Lemon Stuffed Crepes

Ricotta and lemon stuffed crepes are a light yet indulgent dish that pairs beautifully with the refreshing flavors of summer.

The creamy ricotta filling is brightened with lemon zest and juice, creating a perfect balance of creamy and citrusy flavors. These are great for a summer brunch or dessert.

Ingredients:

• 1 cup all-purpose flour
• 1 ½ cups milk
• 2 large eggs
• 2 tbsp melted butter
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1 cup ricotta cheese
• 2 tbsp powdered sugar
• Zest and juice of 1 lemon
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, and vanilla extract until smooth. Let the batter rest for 15 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease with butter.
3. Pour a small amount of batter into the skillet and tilt to spread evenly. Cook for 1-2 minutes on each side until golden. Repeat until all the batter is used.
4. In a separate bowl, mix the ricotta, powdered sugar, lemon zest, and lemon juice until smooth.
5. Place a spoonful of the ricotta mixture in the center of each crepe and roll it up.
6. Garnish with fresh mint leaves and serve immediately.

These ricotta and lemon stuffed crepes are light and refreshing, with the tangy lemon complementing the creamy ricotta filling.

They make for a delightful and slightly indulgent treat, perfect for summer mornings or dessert after a light meal.

Grilled Halloumi Skewers with Mediterranean Vegetables

Grilled halloumi skewers with Mediterranean vegetables make a delicious and savory summer dish.

Halloumi, a semi-hard cheese with a high melting point, grills beautifully, creating crispy, golden edges while maintaining its creamy center. Paired with fresh vegetables like bell peppers, zucchini, and red onions, this dish is a perfect addition to any summer BBQ.

Ingredients:

• 8 oz halloumi cheese, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a bowl, combine the olive oil, lemon juice, oregano, salt, and pepper. Toss the vegetables and halloumi cubes in the marinade and let them sit for 10-15 minutes.
3. Thread the halloumi, bell pepper, zucchini, and onion onto skewers, alternating between cheese and vegetables.
4. Grill the skewers for 3–4 minutes per side, or until the halloumi is golden brown and the vegetables are tender.
5. Garnish with fresh parsley and serve warm.

These grilled halloumi skewers are a great way to enjoy the flavors of summer in a light, flavorful dish.

The halloumi cheese provides a satisfying texture, while the vegetables add a fresh, smoky flavor from the grill. They’re perfect for a BBQ or as a side dish to any summer meal.