This summer marinated cheese is the perfect snack! Ideal for happy hour, a backyard BBQ or a pool party, it’s spreadable on crackers and crostini and absolutely delicious. Fresh, light and full of flavor.
Raise your hand if you need a new summer appetizer!
This summer marinated cheese makes a lovely, light appetizer. Slices of creamy goat cheese are topped with sweet corn, thinly sliced scallions, fresh herbs and a bright splash of vinegar. The result is tangy, herb-forward and so tasty you’ll want to serve it again and again.
Summer snack season is the best season. On hot evenings I love serving light bites like this for a casual dinner, by the pool or whenever friends linger a little longer than expected. A snacky spread gets people talking and keeps the mood relaxed.
One of the most popular recipes from this kitchen is a marinated cheese that’s a showstopper at holidays. There’s nothing seasonal about the technique though, so I developed a bright summer version packed with herbs, corn and scallions for a lighter, fresher take.
Picture happy hour on the deck with a chilled glass of wine, a BBQ with friends, or snacks by the pool. This marinated cheese fits every one of those moments.
It may not look like much, but the dish is satisfying and stretches farther than you’d expect. It’s also easy to assemble and can be made ahead to deepen the flavors.
Not only is it delicious, it’s beautiful on the table. If you have chive blossoms from the garden, they add a lovely pop of color that’s both pretty and edible.
The goat cheese stays creamy, the scallions and corn add crisp sweetness, and the vinegar brings the right amount of tang. It’s light but satisfying.
Serve it mid-afternoon or as a starter at dinner — you’ll be popular in no time.
Summer Marinated Goat Cheese
Summer Marinated Goat Cheese
4
to 6
20
20
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Ingredients
- 11 ounces goat cheese log, sliced into rounds
- 4 green onions, thinly sliced
- 2 ears of corn, kernels cut from the cob
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons chopped fresh chives + blossoms if you have them
- 1 tablespoon chopped fresh dill
- kosher salt and pepper
- pinch crushed red pepper
- crackers, chips or crostini for serving
Instructions
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Slice the goat cheese and arrange the rounds in a single layer on a pie plate, shallow baking dish or any dish with a lip. Scatter the corn kernels and sliced scallions over the cheese, then season with a pinch of salt and pepper.
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Whisk together the olive oil, red wine vinegar, chopped chives, dill and crushed red pepper. Pour the dressing evenly over the cheese and vegetables. If using, tuck chive blossoms or extra herbs into the dish for garnish.
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Cover and chill for up to 2 hours to allow flavors to meld, or serve immediately. Offer with crackers, crostini, chips or vegetable sticks for scooping.
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I need all the bread!