24+ Delicious Summer Goat Cheese Recipes to Savor the Season

Summer is the perfect time to embrace fresh, vibrant ingredients that celebrate the season’s flavors.

And when it comes to adding richness and tang to your dishes, goat cheese is a standout ingredient.

With its creamy texture and slightly tangy flavor, goat cheese pairs beautifully with everything from fresh fruits and vegetables to grilled meats and seafood.

Whether you’re hosting a summer BBQ, planning a picnic, or just looking for light and flavorful meals for the warmer months, goat cheese can take your dishes to the next level.

In this blog post, we’ve curated 24+ summer goat cheese recipes that will help you make the most of this versatile ingredient.

From refreshing salads and creamy pastas to light appetizers and savory tarts, these recipes will infuse your meals with a deliciously creamy and tangy twist.

So, grab your favorite goat cheese, and let’s dive into these mouthwatering summer dishes!

24+ Delicious Summer Goat Cheese Recipes to Savor the Season

There you have it—24+ summer goat cheese recipes that will bring creamy, tangy goodness to your summer menu.

Whether you’re looking to impress guests at a barbecue or whip up a simple, delicious meal at home, these recipes offer a range of flavors and styles that are perfect for the season.

From light salads and savory dips to indulgent tarts and sandwiches, goat cheese is the key to taking your dishes from ordinary to extraordinary.

So why wait? Try out these recipes, and let goat cheese add that special touch to your summer meals!

Grilled Peach and Goat Cheese Salad

Juicy grilled peaches, creamy goat cheese, and peppery arugula make this salad a celebration of summer flavors.

It’s light yet satisfying—perfect for a warm evening on the patio or a quick, elegant lunch.

Ingredients:

• 3 ripe peaches, halved and pitted
• 4 cups arugula or mixed greens
• 4 oz goat cheese, crumbled
• ¼ cup toasted pecans
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Lightly brush peach halves with olive oil.
2. Grill peaches cut-side down for 2–3 minutes or until grill marks form and peaches are slightly softened.
3. In a large bowl, toss arugula with a pinch of salt and pepper. Transfer to a serving platter or individual plates.
4. Place grilled peaches on the greens and scatter goat cheese and pecans over the top.
5. Drizzle honey and balsamic glaze evenly over the salad.
6. Serve immediately while peaches are warm.

This salad is a great way to showcase peak-season peaches.

The goat cheese adds a creamy tang that contrasts beautifully with the sweet fruit and crunchy pecans. It’s a dish that feels indulgent without being heavy—just right for summer.

Goat Cheese and Roasted Tomato Crostini

These crostini are a simple, crowd-pleasing appetizer that brings together creamy goat cheese, roasted cherry tomatoes, and crusty bread.

Ideal for entertaining or enjoying with a chilled glass of white wine.

Ingredients:

• 1 baguette, sliced into ½-inch pieces
• 1 pint cherry tomatoes
• 3 oz goat cheese
• 2 tbsp olive oil
• 1 garlic clove, halved
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cherry tomatoes with olive oil, thyme, salt, and pepper. Roast on a baking sheet for 20–25 minutes or until blistered and slightly caramelized.
3. Meanwhile, toast the baguette slices in the oven for 5–7 minutes or until golden. Rub each slice with the cut side of garlic for extra flavor.
4. Spread a layer of goat cheese on each toast.
5. Top with warm roasted tomatoes and a sprinkle of sea salt or extra thyme if desired.

These crostini strike the perfect balance between creamy, tangy, and savory.

They’re effortlessly elegant and come together with minimal effort, making them a go-to for any summer gathering.

Lemon Herb Goat Cheese Pasta

This vibrant pasta dish is bursting with fresh herbs, bright lemon, and tangy goat cheese.

It’s a refreshing twist on traditional creamy pasta—lighter, zestier, and ideal for a warm summer night.

Ingredients:

• 8 oz spaghetti or linguine
• 4 oz goat cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 2 garlic cloves, minced
• ¼ cup chopped fresh herbs (basil, parsley, and chives recommended)
• Salt and pepper to taste
• Optional: cherry tomatoes or zucchini slices for extra color

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
3. Add lemon juice and zest, then stir in goat cheese until it melts into a creamy sauce. Add a splash of pasta water to help loosen if needed.
4. Toss in cooked pasta and herbs, mixing until well coated. Season with salt and pepper.
5. Garnish with additional herbs or optional veggies if using, and serve warm or room temperature.

This pasta is bright and herbaceous, making it a light yet creamy option that doesn’t weigh you down.

The goat cheese adds richness without overpowering the dish, making it a versatile main course or side for grilled proteins.

Watermelon, Cucumber & Goat Cheese Skewers

Refreshing and playful, these bite-sized skewers combine the juicy crunch of watermelon and cucumber with creamy goat cheese for a cooling appetizer or side dish that’s perfect for summer picnics and barbecues.

Ingredients:

• 2 cups seedless watermelon, cut into 1-inch cubes
• 1 cucumber, sliced into thick half-moons
• 4 oz goat cheese, cut into small cubes or rolled into balls
• Fresh mint leaves
• Balsamic glaze, for drizzling
• Toothpicks or small skewers

Instructions:

1. On each skewer, thread a piece of watermelon, a cucumber slice, a cube of goat cheese, and a mint leaf.
2. Arrange on a platter.
3. Drizzle lightly with balsamic glaze just before serving.

These skewers are a brilliant way to enjoy summer’s freshest produce.

The contrast between the sweet watermelon, crisp cucumber, and tangy goat cheese is satisfying and fun, while the mint and balsamic add brightness and depth. They’re easy to make ahead and sure to disappear quickly at any gathering.

Zucchini Ribbons with Lemon Goat Cheese Dressing

A no-cook dish that’s as beautiful as it is delicious, this zucchini ribbon salad is dressed in a zesty lemon goat cheese sauce and finished with crushed pistachios for texture.

It’s light, elegant, and refreshing on hot summer days.

Ingredients:

• 2 medium zucchinis
• 3 oz goat cheese
• Juice of ½ lemon
• Zest of 1 lemon
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp crushed pistachios
• Fresh basil or dill for garnish

Instructions:

1. Use a vegetable peeler to shave zucchini into long ribbons.
2. In a small bowl, whisk goat cheese, lemon juice, zest, olive oil, salt, and pepper until smooth. Add a splash of warm water if needed to thin.
3. Toss zucchini ribbons gently with the dressing.
4. Sprinkle with pistachios and fresh herbs before serving.

This elegant salad delivers an incredible flavor-to-effort ratio.

The zucchini keeps things crisp and light, while the goat cheese dressing adds creaminess and tang. A fantastic alternative to leafy greens, it’s an ideal complement to grilled meats or seafood.

Goat Cheese Stuffed Mini Bell Peppers

These colorful mini bell peppers are roasted and filled with a savory goat cheese and herb mixture.

Serve them warm or at room temperature for a cheerful appetizer or side that’s as nutritious as it is flavorful.

Ingredients:

• 12 mini sweet bell peppers, halved and seeded
• 5 oz goat cheese
• 1 tbsp chopped fresh thyme or oregano
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: sprinkle of breadcrumbs or chopped nuts for texture

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix goat cheese, herbs, garlic, olive oil, salt, and pepper until well combined.
3. Fill each pepper half with about a tablespoon of the mixture.
4. Place stuffed peppers on a baking sheet and roast for 15–20 minutes, until peppers are tender and cheese is slightly golden.
5. Optionally, top with breadcrumbs or nuts for added crunch before baking.

These stuffed peppers are a colorful and satisfying addition to any summer spread.

The roasted sweetness of the peppers pairs beautifully with the creamy goat cheese filling, and the herbs tie everything together with a summery, Mediterranean flair.

Goat Cheese and Corn Summer Tacos

These tacos are packed with flavor and texture, thanks to the combination of sweet grilled corn, creamy goat cheese, and a zesty lime dressing.

They’re a light, fun, and unexpected twist on traditional tacos, perfect for a summer fiesta.

Ingredients:

• 4 small corn tortillas
• 2 ears of corn, grilled and kernels removed
• 4 oz goat cheese, crumbled
• 1 avocado, diced
• 1 cup shredded red cabbage
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Grill the corn on medium-high heat for about 10 minutes, turning occasionally until lightly charred. Remove the kernels from the cob.
2. Warm the corn tortillas in a dry skillet for 1–2 minutes on each side.
3. To assemble, spread a small amount of goat cheese on each tortilla, then top with grilled corn, avocado, shredded cabbage, and cilantro.
4. Squeeze fresh lime juice over the tacos and season with salt and pepper.
5. Serve immediately, optionally with extra lime wedges on the side.

These tacos are bursting with the sweet, smoky flavors of summer.

The creamy goat cheese ties everything together, while the corn and cabbage add crunch and freshness. It’s a perfect dish for taco night or as a side at a summer BBQ.

Goat Cheese-Stuffed Chicken Breasts with Spinach and Sun-Dried Tomatoes

This elegant and hearty dish features tender chicken breasts stuffed with creamy goat cheese, fresh spinach, and tangy sun-dried tomatoes.

It’s a flavorful way to elevate a classic summer dinner, ideal for special occasions or a family meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 oz goat cheese
• 1 cup fresh spinach, chopped
• ¼ cup sun-dried tomatoes, chopped
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine goat cheese, chopped spinach, and sun-dried tomatoes. Mix until evenly incorporated.
3. Cut a pocket in the thickest part of each chicken breast and stuff with the goat cheese mixture.
4. Season the outside of the chicken with garlic powder, oregano, salt, and pepper.
5. Heat olive oil in a skillet over medium heat and sear each chicken breast for 2-3 minutes on each side until golden brown.
6. Transfer the chicken breasts to the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

This dish is a wonderful combination of savory, creamy, and slightly tangy flavors.

The goat cheese and spinach stuffing keeps the chicken moist and flavorful, while the sun-dried tomatoes add a burst of umami. Perfect for impressing guests or treating yourself to something special.

Goat Cheese and Fig Jam Flatbread

This savory flatbread is a delightful combination of creamy goat cheese, sweet fig jam, and fresh arugula.

It’s a great appetizer, light meal, or party snack, offering a sophisticated flavor profile that’s simple to prepare.

Ingredients:

• 1 flatbread or pizza dough (store-bought or homemade)
• 4 oz goat cheese, crumbled
• 2 tbsp fig jam
• 1 cup fresh arugula
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out the flatbread dough on a baking sheet. Spread fig jam evenly over the dough.
3. Crumble goat cheese over the fig jam and drizzle with olive oil.
4. Bake for 10-12 minutes, or until the edges of the flatbread are golden and the cheese has melted.
5. Remove from the oven and top with fresh arugula. Drizzle with balsamic vinegar and season with salt and pepper.
6. Slice and serve warm.

The combination of tangy goat cheese and sweet fig jam creates a balance that’s both comforting and indulgent.

The fresh arugula adds a peppery bite, making this flatbread the perfect balance of sweet and savory. It’s ideal for a light dinner or as part of a tapas-style meal.

Grilled Shrimp and Goat Cheese Skewers

These succulent shrimp are marinated and grilled to perfection, then paired with creamy goat cheese for a delicious appetizer or light meal.

The smoky flavor from the grill complements the goat cheese, making each bite a treat.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 oz goat cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• Skewers

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. Add shrimp and toss to coat. Let marinate for 15-20 minutes.
2. Preheat grill to medium-high heat. Thread shrimp onto skewers.
3. Grill shrimp for 2-3 minutes on each side, until pink and cooked through.
4. Remove shrimp from skewers and let cool slightly. Top each shrimp with a small dollop of goat cheese.
5. Garnish with fresh parsley and serve immediately.

The smokiness from the grilled shrimp, combined with the creamy goat cheese, creates a delicious contrast of flavors.

This dish is perfect for a summer BBQ or a light dinner by the pool. The goat cheese adds richness that balances out the natural sweetness of the shrimp.

Goat Cheese and Roasted Beet Salad with Walnuts

This vibrant salad is full of earthy roasted beets, creamy goat cheese, and crunchy walnuts, making it a beautiful and flavorful dish.

The tangy goat cheese complements the sweetness of the beets, while the walnuts add a perfect crunch.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 4 oz goat cheese, crumbled
• 1 cup mixed greens (arugula, spinach, or your choice)
• ¼ cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet wedges with 1 tbsp olive oil, salt, and pepper, and place them on a baking sheet.
2. Roast beets for 25-30 minutes, or until tender, turning halfway through.
3. In a small bowl, whisk together balsamic vinegar, honey, remaining olive oil, salt, and pepper to make the dressing.
4. Arrange roasted beets, mixed greens, goat cheese, and walnuts on a serving platter.
5. Drizzle with dressing and serve immediately.

This salad is a delightful combination of flavors and textures, perfect for a light lunch or as a side dish to a main meal.

The roasted beets bring out the earthiness, and the walnuts offer a satisfying crunch, while the goat cheese brings everything together with a creamy richness.

Summer Goat Cheese and Herb Frittata

A perfect dish for brunch or a light dinner, this goat cheese and herb frittata is packed with fresh seasonal ingredients like zucchini, bell peppers, and herbs.

It’s light, fluffy, and full of flavor, making it a great option for any time of day.

Ingredients:

• 6 large eggs
• 4 oz goat cheese, crumbled
• 1 small zucchini, diced
• 1 bell pepper, diced
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Heat olive oil in an oven-safe skillet over medium heat.
2. Add zucchini and bell pepper to the skillet and sauté for 5-7 minutes, until softened.
3. In a bowl, whisk together eggs, basil, thyme, salt, and pepper.
4. Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to combine.
5. Crumble goat cheese evenly on top of the frittata.
6. Transfer the skillet to the oven and bake for 10-12 minutes, until the eggs are set and slightly golden around the edges.
7. Slice and serve warm or at room temperature.

This frittata is the epitome of a fresh summer dish. It’s light, packed with veggies, and the goat cheese adds a lovely creamy, tangy finish.

It’s perfect for brunch gatherings or as a quick, healthy dinner option.

Goat Cheese and Avocado Toast with Chives

This is a simple yet delicious twist on the classic avocado toast, with the addition of creamy goat cheese and fresh chives.

It’s perfect for a quick breakfast, brunch, or snack when you need something light but satisfying.

Ingredients:

• 2 slices of whole-grain or sourdough bread
• ½ ripe avocado, mashed
• 3 oz goat cheese, crumbled
• 1 tbsp fresh chives, chopped
• 1 tsp olive oil
• Salt and pepper to taste
• Optional: red pepper flakes or a drizzle of honey

Instructions:

1. Toast the slices of bread to your desired level of crispiness.
2. While the bread is toasting, mash the avocado in a small bowl and season with salt and pepper.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top with crumbled goat cheese and sprinkle with chopped chives.
5. Drizzle a small amount of olive oil over the top and add red pepper flakes or a drizzle of honey, if desired.
6. Serve immediately.

This avocado toast is elevated with the tangy, creamy goat cheese and the freshness of chives.

It’s an easy and satisfying dish that’s perfect for a summer morning or a light snack any time of day.

Goat Cheese and Caramelized Onion Tart

This savory tart is a great choice for entertaining or a light summer dinner.

The sweetness of the caramelized onions pairs perfectly with the richness of the goat cheese, all nestled in a buttery, flaky crust. It’s an ideal appetizer or side dish.

Ingredients:

• 1 sheet puff pastry (thawed if frozen)
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 4 oz goat cheese, crumbled
• 1 tsp fresh thyme leaves
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Roll out the puff pastry on a parchment-lined baking sheet.
2. Heat olive oil in a skillet over medium-low heat. Add the onions and cook for 15-20 minutes, stirring occasionally, until they are soft and caramelized.
3. Add balsamic vinegar to the onions and stir to combine, cooking for another 2-3 minutes. Season with salt and pepper.
4. Spread the caramelized onions evenly over the puff pastry, leaving a small border around the edges.
5. Crumble the goat cheese over the onions and sprinkle with fresh thyme leaves.
6. Brush the edges of the pastry with the egg wash (beaten egg).
7. Bake the tart for 20-25 minutes, or until the pastry is golden and crisp.
8. Slice and serve warm or at room temperature.

This tart is a great balance of sweet, savory, and creamy flavors.

The caramelized onions bring depth and richness, while the goat cheese adds a tangy creaminess that elevates the entire dish. It’s perfect for a summer gathering or a light dinner.

Goat Cheese and Tomato Caprese Salad

A refreshing, vibrant twist on the classic caprese salad, this version features the addition of goat cheese.

The tangy goat cheese complements the sweet, juicy tomatoes and fragrant basil, creating a delightful summer dish.

Ingredients:

• 3 cups cherry tomatoes, halved
• 4 oz goat cheese, crumbled or in small chunks
• 1 cup fresh basil leaves
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: a drizzle of honey or balsamic glaze

Instructions:

1. In a large bowl, combine the halved cherry tomatoes, crumbled goat cheese, and fresh basil leaves.
2. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper.
3. Toss gently to combine, ensuring the goat cheese and basil are evenly distributed.
4. Optionally, drizzle with a bit of honey or balsamic glaze for added sweetness and a glossy finish.
5. Serve immediately as a side dish or light main course.

This caprese salad is simple yet bursting with fresh summer flavors.

The goat cheese adds a creamy richness that pairs beautifully with the tomatoes and basil, making it a perfect dish for hot summer days or a backyard BBQ.

Goat Cheese and Cucumber Salad with Dill

This refreshing salad is perfect for hot summer days. Crisp cucumber, creamy goat cheese, and fresh dill come together in a light, tangy dressing.

It’s a cool and satisfying side dish that pairs well with grilled meats or seafood.

Ingredients:

• 2 large cucumbers, thinly sliced
• 4 oz goat cheese, crumbled
• 1 tbsp fresh dill, chopped
• 1 tbsp white wine vinegar
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers and crumbled goat cheese.
2. In a small bowl, whisk together white wine vinegar, olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the cucumber and goat cheese mixture, tossing gently to combine.
4. Sprinkle fresh dill over the top and serve immediately or chill for 20 minutes before serving.

This salad is incredibly light and refreshing, with the goat cheese providing a creamy contrast to the crisp cucumber.

The dill adds a fresh, aromatic note that makes this a perfect side dish for summer meals.

Grilled Vegetable and Goat Cheese Panini

This hearty panini features grilled summer vegetables and creamy goat cheese pressed between two slices of rustic bread.

It’s a perfect lunch or light dinner option, offering a satisfying balance of textures and flavors.

Ingredients:

• 2 slices rustic sourdough bread
• 4 oz goat cheese, softened
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves (optional)

Instructions:

1. Preheat a grill or grill pan over medium heat. Brush the zucchini, bell pepper, and eggplant with olive oil and season with salt and pepper.
2. Grill the vegetables for 4–5 minutes on each side, until tender and lightly charred.
3. Spread the goat cheese on one side of each slice of bread.
4. Layer the grilled vegetables on top of one slice of bread, adding fresh basil leaves if desired.
5. Top with the second slice of bread and grill the panini in a panini press or skillet for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
6. Slice and serve warm.

This grilled vegetable and goat cheese panini is a comforting yet fresh dish.

The creamy goat cheese pairs beautifully with the smoky, tender vegetables, and the crispy bread adds a perfect crunch. It’s a delicious way to enjoy summer produce in a satisfying sandwich.

Goat Cheese and Roasted Garlic Hummus

This creamy, savory hummus gets an extra boost of flavor from roasted garlic and tangy goat cheese.

It’s a perfect dip for summer parties, picnics, or a healthy snack with fresh vegetables and pita.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 oz goat cheese
• 4 cloves garlic, roasted
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. To roast the garlic, preheat oven to 400°F (200°C). Place garlic cloves (with skins on) in a small foil packet, drizzle with olive oil, and bake for 20-25 minutes, until soft and fragrant.
2. In a food processor, combine the chickpeas, goat cheese, roasted garlic (squeezed out of the skins), tahini, olive oil, lemon juice, cumin, salt, and pepper.
3. Process until smooth, adding a little water if necessary to reach desired consistency.
4. Transfer the hummus to a serving bowl and garnish with fresh parsley, if desired.
5. Serve with pita, crackers, or fresh vegetable sticks.

This hummus is a delicious twist on the classic, with roasted garlic adding a depth of flavor and the goat cheese bringing richness and tang.

It’s a great option for any summer gathering or as a wholesome snack throughout the day.

Goat Cheese and Prosciutto Stuffed Peaches

This sweet and savory dish features ripe summer peaches stuffed with a creamy goat cheese and prosciutto filling.

It’s an elegant appetizer or light snack that pairs beautifully with a chilled glass of white wine.

Ingredients:

• 4 ripe peaches, halved and pitted
• 3 oz goat cheese, softened
• 2 oz prosciutto, thinly sliced and chopped
• 1 tbsp honey
• Fresh thyme or basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange peach halves on a baking sheet, cut side up.
2. In a small bowl, mix together the goat cheese, chopped prosciutto, honey, salt, and pepper.
3. Spoon the goat cheese mixture into the center of each peach half.
4. Bake for 15-20 minutes, until the peaches are tender and the filling is golden.
5. Garnish with fresh thyme or basil before serving.

This dish is a perfect balance of sweet and savory.

The creamy goat cheese complements the juicy peaches, while the prosciutto adds a salty, rich flavor. It’s a unique way to enjoy summer fruit and works beautifully as a light appetizer for any summer gathering.

Goat Cheese and Spinach Stuffed Mushrooms

These stuffed mushrooms are packed with flavor, with creamy goat cheese and fresh spinach as the filling.

They’re perfect as a savory snack, party appetizer, or a light side dish for a summer meal.

Ingredients:

• 12 large mushroom caps, cleaned and stems removed
• 3 oz goat cheese, crumbled
• 1 cup fresh spinach, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange mushroom caps on a baking sheet, gill side up.
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute, then add the chopped spinach and cook until wilted, about 3-4 minutes.
3. In a bowl, mix together the spinach, goat cheese, salt, and pepper.
4. Spoon the goat cheese and spinach mixture into each mushroom cap, pressing gently to pack it in.
5. Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
6. Garnish with fresh parsley before serving.

These stuffed mushrooms are a delightful bite-size treat that packs a lot of flavor.

The creamy goat cheese and savory spinach filling are a perfect match, and they make a great appetizer or side dish for any summer meal.

Goat Cheese and Roasted Strawberry Crostini

This sweet-and-savory crostini combines the tanginess of goat cheese with the sweetness of roasted strawberries.

It’s a simple yet elegant appetizer, perfect for a summer evening or a picnic.

Ingredients:

• 1 baguette, sliced into ½-inch rounds
• 1 cup fresh strawberries, hulled and quartered
• 4 oz goat cheese, softened
• 1 tbsp honey
• 1 tsp balsamic vinegar
• Fresh mint leaves for garnish
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C). Place the strawberry quarters on a baking sheet and drizzle with balsamic vinegar and honey. Roast for 15-20 minutes, until the strawberries are soft and slightly caramelized.
2. While the strawberries are roasting, toast the baguette slices in a dry skillet or oven until golden brown and crispy.
3. Spread a thin layer of goat cheese on each toasted baguette slice.
4. Top with roasted strawberries and drizzle with a little more honey if desired.
5. Garnish with fresh mint leaves and serve immediately.

The creamy goat cheese perfectly balances the sweet, roasted strawberries, while the balsamic vinegar adds a touch of tang.

These crostini are a beautiful and delicious option for entertaining or a light appetizer on a warm summer evening.

Goat Cheese and Lemon Ricotta Pasta

This light, zesty pasta combines the creaminess of goat cheese and the fresh flavors of lemon and ricotta.

It’s the perfect dish for a quick summer dinner, providing just the right balance of tang and creaminess.

Ingredients:

• 12 oz spaghetti or pasta of your choice
• 4 oz goat cheese, crumbled
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook pasta according to package instructions. Reserve about 1 cup of pasta cooking water and drain.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the ricotta and goat cheese to the skillet, stirring until the cheese begins to melt and combine.
4. Add the lemon zest, juice, and salt and pepper to taste. Stir until everything is smooth and creamy.
5. Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
6. Garnish with fresh basil and serve immediately.

This pasta is light, refreshing, and creamy with just the right amount of citrusy tang from the lemon.

The goat cheese and ricotta blend into a velvety sauce that’s perfect for a summer evening meal.

Goat Cheese and Herb-Infused Olive Oil Dip

This easy-to-make dip is perfect for summer entertaining or a quick snack.

The goat cheese adds creaminess, while the herbs and olive oil make it aromatic and flavorful. Serve it with fresh bread or vegetables for a simple appetizer.

Ingredients:

• 4 oz goat cheese, softened
• 1/4 cup extra virgin olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• Crusty bread or fresh vegetables for dipping

Instructions:

1. In a small bowl, combine the goat cheese, garlic powder, salt, and pepper. Mix until smooth.
2. In a separate bowl, whisk together the olive oil, rosemary, thyme, and parsley.
3. Drizzle the herb-infused olive oil over the goat cheese, swirling to combine.
4. Serve the dip with crusty bread, pita, or fresh vegetables like carrots and cucumber for dipping.

This dip is an explosion of flavors, with the creamy goat cheese and aromatic herbs blending beautifully.

The olive oil adds a rich depth, and it pairs perfectly with any kind of dipping item. It’s ideal for a summer gathering or as an appetizer before a meal.

Goat Cheese and Watermelon Salad with Mint and Balsamic Glaze

A refreshing and unique salad, this watermelon and goat cheese combination is perfect for hot summer days.

The sweetness of watermelon contrasts beautifully with the tanginess of goat cheese, and the mint and balsamic glaze add freshness and depth.

Ingredients:

• 4 cups cubed watermelon
• 4 oz goat cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled goat cheese, and chopped mint.
2. Drizzle with olive oil and balsamic glaze. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve chilled or at room temperature.

This salad is the perfect balance of sweet, savory, and tangy, with the watermelon providing juiciness and the goat cheese offering creaminess.

The mint adds a refreshing note, while the balsamic glaze elevates the flavors. It’s an ideal dish for a picnic, BBQ, or light summer lunch.