Recipes Comfort Food 20 of Our Favorite Summer Cheese Recipes By Nina Friend and Food & Wine Editors Updated on March 10, 2023 Share Tweet Pin Email Trending Videos Photo: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson Whether they're good for the grill or incorporate some of the season's best ingredients, here are our favorite cheese-centric recipes to make in the summertime. From Top Chef judge Gail Simmons' stunning Blackberry and Mascarpone Crêpe Cake to 2019 F&W Best New Chef Junghyun Park's rich Doenjang Cream Cheese Corn, you'll find recipes that use creamy burrata, salty feta, and tangy goat cheese to create all kinds of cheesy delights. All you have to do is pick a cheese (or a few) and get cooking. 01 of 20 Achari Pimiento Cheese Spread Victor Protasio The ultimate dip for a warm summer night, this pimiento cheese spread is spicy and full of flavor. "I took this Southern staple and gave it the OG Spice Boy makeover by incorporating my mom's classic Indian pickling spices," says chef Farhan Momin. "Serve this with some crackers, between two slices of white bread, or toasted naan." Get the Recipe 02 of 20 Mango and Halloumi Fritto Misto Victor Protasio Seafood and vegetables are often the star of fritto misto. In this version, F&W culinary director at large Justin Chapple swaps in ripe but firm mangoes and sturdy halloumi cheese, showcasing their incredible versatility. A batter of fizzy club soda, flour, and cornstarch forms a crust that is light but dippable. Get the Recipe 03 of 20 Roasted Curry Tomato Pie Greg DuPree With fresh tomatoes, tamarind onions, and lots of cheese, this savory pastry is perfect for summer snacking. Turmeric gives the crust a gorgeous golden color that pops against the red tomatoes. Get the Recipe 04 of 20 Grilled Manouri Cheese with Caramelized Plums © Martin Morrell Chef Michael Psilakis' version of the classic Greek dish saganaki is made with manouri. This semi-soft, milky cheese is made from feta whey, and it pairs perfectly with caramelized plums. Get the Recipe 05 of 20 Summer Squash Pizza with Goat Cheese and Walnuts CREDIT: © JAMES BAIGRIE This summery pizza has it all: colorful vegetables, melty cheese, and a nutty crunch. If you want to pair it with wine, go for a Sauvignon Blanc. Get the Recipe 06 of 20 Blackberry and Mascarpone Crêpe Cake Victor Protasio If you're looking for a melt-in-your-mouth, light, and airy summer dessert, go for Top Chef judge Gail Simmons' delectable crêpe cake. Simmons recommends making the cake when blackberries are at peak season. Get the Recipe 07 of 20 Doenjang Cream Cheese Corn Greg DuPree 2019 F&W Best New Chef Junghyun Park has served this creamy, cheesy corn at his New York City restaurant, Atoboy. It's a great way to make use of sweet summer corn. Get the Recipe 08 of 20 St. Louis–Style Cheesecake with Blueberries Johnny Autry Hidden beneath a mound of juicy summer berries (chef Andrae Bopp uses native huckleberries, but blueberries are fine), a thin layer of sweetened sour cream crowns this luscious no-fuss cheesecake based on his great-grandmother's recipe. Dollop the fluffy batter into the pan gently for the best results. Get the Recipe 09 of 20 Queso Flameado Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley In this irresistible snack, charred poblano pepper and pureed cilantro and serrano chiles serve as a built-in salsa, layering spicy, garlicky flavors into the rich, melted cheese. Flaming it with tequila makes the whole thing a little extra. The pickled carrots on top add acidity and brightness — feel free to substitute pickled jalapeño slices if you have some on hand. Get the Recipe 10 of 20 Marinated Feta with Lemony Herb "Jam" Balls Greg DuPree These green herb jam balls are a genius way to put a summer bounty of tender herbs, such as basil, mint, and cilantro, to a tasty new use. Steaming herbs, a trick we learned from cookbook author Paula Wolfert, tenderizes herbs by exposing them to gentle heat and helps preserve their flavor and color for an herb-chard jam studded with preserved lemon and currants. Submerging the herb mixture in olive oil seals it off from the air, extending its life in the fridge. Cubes of feta infuse the oil with a hint of briny flavor. Get the Recipe 11 of 20 Grilled Cheese with Corn and Calabrian Chile Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson This upgraded grilled cheese by 1990 F&W Best New Chef Nancy Silverton is filled with a charred sweet corn-studded blend of nutty English cheddar, sharp caciocavallo, and just enough mayonnaise to bind it all together. Thick slices of sourdough get a beautifully buttery, golden crust in a cast iron skillet, while Calabrian chile sneaks in with just the right amount of heat. Get the Recipe 12 of 20 Grilled Halloumi Burgers with Citrus Tapenade Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn These vegetarian burgers feature halloumi, a tangy, salty cheese from Cyprus that holds its shape when heated, making it ideal for the grill. When grilled or sautéed, halloumi develops a charred crust that yields to soft cheese inside. Here, it's seasoned with cumin, salt, and pepper, then topped with a citrusy olive tapenade with just enough crushed red pepper flakes to lend a touch of heat. Get the Recipe 13 of 20 Fried Zucchini Blossoms with Prosciutto and Mozzarella Greg Dupree These crispy zucchini blossoms are stuffed with fresh mozzarella and either prosciutto cotto or Parisian ham. Zucchini blossoms can be ordered online and are seasonally available at farmers markets. Prosciutto cotto and Parisian ham should be available at a well-stocked grocery store with a cheese counter, but you can substitute in cooked ham. Get the Recipe 14 of 20 Crostini with Grilled Sweet Onions and Blue Cheese Johnny Autry On the Snake River in Hells Canyon, chef Andrae Bopp wraps whole sweet Walla Walla onions in foil and tosses them into the coals of the campfire to roast and caramelize, but we've adapted his recipe for your home grill. Don't skip the zippy honey-vinegar drizzle, which coaxes out even more flavor from the sweet onions and balances the blue cheese. Get the Recipe 15 of 20 Peach, Tomato, and Fried Farro Salad with Burrata © Jen Causey "It features the alluring combination of juicy peaches and even juicier tomatoes that are lightly coated in just enough dressing to moisten — so that nothing overpowers the flavors of the fruit," cookbook author and F&W Cooks contributor Ann Taylor Pittman says of this salad. "Hunks of creamy burrata pair beautifully here, offering luxurious richness that, again, does not compete with the fruit. The fried farro sprinkle is perhaps the best part. The grains are fantastically crunchy, like tiny Corn Nuts, with an irresistible nutty-earthy flavor." Get the Recipe 16 of 20 Corn Husk–Grilled Goat Cheese with Corn Relish and Honey Victor Protasio "With the smoky essence of the husk infused into the hot molten cheese, a generous drizzle of honey melting in, and that charred sweet corn relish, all spooned onto a hunk of crusty bread," says cookbook author and F&W Cooks contributor Andrea Slonecker, "plus a bottle of pink bubbly (high in acid to stand up to the tartness of the dish), a patio, and a pile of friends, it's the perfect pre-dinner snack on a summer evening." Get the Recipe 17 of 20 Sheet Pan Eggplant Parmesan Victor Protasio A quick broil followed by a longer bake makes this no-fry recipe hands-off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party. Be sure to let the eggplant drain to achieve the best charred eggplant texture. Get the Recipe 18 of 20 Grilled Apricots with Burrata, Country Ham, and Arugula © Dave Lauridsen Here, chef Travis Lett pairs lightly charred grilled apricots with radicchio and baby arugula and tosses them in a simple lemon dressing. The mixture is then topped with shredded burrata, shaved country ham, and a drizzle of aged balsamic vinegar. Depending on the season, Lett also makes this salad with plums, peaches, and pears. Get the Recipe 19 of 20 Fried Green Tomato Double Cheeseburgers JOHN KERNICK "Anyone who loves a good burger has a soft spot for the Big Mac," says chef Edward Lee. In his ode to the fast food classic, he swaps the middle bun for a crisp fried green tomato that absorbs all of the savory juices from the beef, melty cheese, and sweet chile mayo. "More bread is just boring," he says. "The fried tomato adds crunch and a mild acidity." Get the Recipe 20 of 20 Strawberry-Ricotta Tartlets © Con Poulos Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit