10 Attention Grabbing Cheese Dishes for Summer

Summer foods should be fresh and light-- or at least taste as if they are. Adding cheese to a summer dish is a great way to add a creamy richness without compromising the delicate spectrum of flavors that encompass a traditional summer dish. Where fall and winter meals are about creating a warmth by weaving together hearty flavors and textures, summer is about pairing unlikely flavors and allowing each to shine brightly without casting a shadow on one another. Choosing a cheese can be incredibly overwhelming. This article focuses on a few different types of cheeses that should be readily available in any area. If you have a local cheese shop or dairy, try purchasing your cheese there. A local shop or dairy will be able to suggest a multitude of cheeses for any occasion or pairing as well as provide you with a sampling so you know what you're committing to. Lets get to the recipes!

Arugula Salad with Nectarines, Prosciutto and Blue Cheese

3 nectarines, pitted and sliced thin

3 ounces prosciutto, sliced into thin strips

12 ounces arugula

1/4 cup pecans, chopped

1/4 cup white balsamic vinegar

1/4 cup blue cheese crumbles

2 tablespoons wildflower honey

1 tablespoon extra virgin olive oil

sea salt and freshly ground pepper

In a small saucepan over medium-high heat, bring white balsamic vinegar to the boil. Turn heat down to low and simmer until the vinegar is reduced to a syrup, 2-3 minutes. Remove from heat and combine with honey. Drizzle over nectarine slices and set aside.

Wash and dry arugula. Drizzle over 1 tablespoon extra virgin olive oil and toss to coat. Sprinkle with a pinch sea salt and freshly ground pepper, to taste.

Place 1/4 of the arugula onto each of four plates and top with nectarines and honey-vinegar syrup. Arrange the prosciutto strips over the nectarines. Sprinkle the blue cheese crumbles over the prosciutto and top with the pecan pieces. Serves 4.

Cream Cheese Fruit Dip

Mix together one 8 oz brick of softened cream cheese, 1 cup of marshmallow fluff, and 1 tablespoon of almond extract and beat mixture until the lumps are gone and the mixture is smooth and creamy. Serve with melon such as cantaloupe or honeydew, strawberries, and fresh pineapple.

Caprese Salad Skewers

fresh mozzarella cheese balls (small size)

assorted small heirloom tomatoes

fresh basil leaves

extra virgin olive oil

sea salt and freshly ground black pepper

wooden skewers

In a medium size bowl, place tomatoes, cheese, and basil leaves. Pour over a small amount of olive oil, then toss to coat the cheese, tomatoes, and basil. Sprinkle on sea salt and freshly ground black pepper.

Thread onto wooden skewers alternating cheese, tomato, and basil leaves. Sprinkle over more sea salt and freshly ground pepper, if desired. Serve on a platter garnished with additional basil or other herbs.

Cucumber Canapés

seedless English cucumbers

cream cheese

fresh dill sprigs

smoked salmon

Slice cucumber into 1/4 inch rounds. Top with a smattering of cream cheese, a thin piece of smoked salmon and a few snips of fresh dill sprigs.

Heirloom Tomato, Herb & Goat Cheese Frittata

8 eggs

2 ounces fresh herbed goat cheese

1 medium heirloom tomato, sliced thin (Brandywine, Yellow Brandywine, or Ugly Ripe work well.)

1/4 cup fresh herbs, chopped- you can use basil, dill, chives, parsley, or whatever else is fresh, plus a few fresh sprigs for garnish

1 teaspoon lemon zest

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Preheat broiler.

Beat eggs, salt and pepper, and lemon zest with whisk until light and bubbly. Stir fresh herbs into egg mixture.

In a medium-sized oven proof nonstick skillet, arrange tomatoes in a thin layer. Top with dollops of the goat cheese. Pour the eggs over the tomatoes and goat cheese. Cook over low heat 6-8 minutes until the eggs start to set around the edge of the pan and the center becomes thick and bubbly.

Remove the pan from the stove top and place under the broiler. Broil about 3 minutes until the center is cooked through and set.

Remove from oven and invert onto a serving platter so that the tomatoes are on the top. Garnish with a sprinkling of fresh herbs. Serves 4.

Goat Cheese Bruschetta Toasts

herbed goat cheese

fresh basil

fresh garlic cloves

yellow pear tomatoes, halved lengthwise

thin French baguette loaf

extra virgin olive oil

sea salt and freshly ground pepper

Slice the baguette on the bias into 1/2-inch thick slices. Lightly toast in a preheated 350-degree oven until lightly crisped, about 4-6 minutes. Remove from oven. While baguette slices are still hot, peel a clove of garlic and slice in half. Run the cut side of the garlic onto each toast so that the oil from the garlic is transferred to the toast.

Spread each baguette slice with a smear of herbed goat cheese, then top with a basil leaf, and 3 tomato halves. Arrange baguette slices on a platter, drizzle lightly with extra-virgin olive oil and a pinch each of sea salt and freshly ground pepper.

Watermelon & Feta Salad with Mint

4 cups seedless watermelon, scooped with a melon baller

1 cup feta cheese crumbles

1 medium red onion, sliced thin

1 teaspoon balsamic vinegar

3-4 sprigs fresh mint leaves, torn

Toss together watermelon, feta crumbles, onions, and balsamic vinegar. Tear fresh mint leaves over salad. Set aside 10 minutes to allow flavors to combine and toss again before serving. Serves 4.

Crepes with Raspberries and Mascarpone Cheese

4 ounces mascarpone cheese

3 tablespoons sugar, divided

1/8 teaspoon almond extract

2 pints raspberries

9 crepes

Before making crepes, prepare cheese and berries.

Rinse raspberries and pat dry. Sprinkle over two tablespoons sugar and stir to coat. Allow berries to macerate on counter top for 1-2 hours, stirring occasionally to coat berries in their syrup.

To make cheese filling, whip mascarpone cheese with one tablespoon sugar and 1/4 teaspoon of almond extract.

While crepes are still warm, spread some of the mascarpone cheese into each. Gently fold the crepe into thirds by placing each side onto the center. Top each crepe with some of the raspberry syrup. Makes 9 crepes.

Brie and Mango Quesadilla

mango, sliced

Brie

zest and juice of 1 lime

flour tortillas

Toss the sliced mango with the lime juice and zest. Spread a thin layer of Brie onto each tortilla and a thin layer of mango slices over one half of each tortilla. Fold over and slide into a non-stick skillet over medium-high heat. Cook on each side until crispy. Slice into wedges.

Mascarpone Cream-Filled Strawberries

20 large strawberries

1/3 cup mascarpone cheese

1/3 cup cup heavy whipping cream

3 tablespoons white sugar

1/2 teaspoon coconut extract

toasted coconut, for garnish

In a large bowl, beat the mascarpone cheese with the whipping cream until combined and thickened. Add the sugar and coconut extract and whip further until stiff peaks form. Transfer mixture into a pastry bag fitted with a medium sized tip.

Hull strawberries and hollow out the center with a small melon baller. Pipe the cream into the center of the strawberry allowing a small amount to cascade out of the berry. Sprinkle toasted coconut over each cream filled section of the berry, to garnish.

In summary, for summery dishes, focus on cheeses that have an interesting flavor or texture. Soft cheeses such as Brie, cream cheese, or mascarpone have a sweet flavor whereas the more crumbly cheeses such as goat cheese, blue cheese, and feta have a more piquant, tangy flavor. Use these flavors in combination with fresh, seasonal fruit or vegetables to maximize flavor potentials. Summer is about relaxation and having fun so the dishes you serve to your friends and family should reflect that. The dishes featured here are versatile and can be served as light lunches or suppers, hors d'oeuvres, or snacks. (Some are even appropriate for breakfast or brunch!)

To create your own summertime flavor combinations, rely on your intuition. And if you get stuck, or just need a second opinion, check out that local cheese shop or dairy and the connoisseurs there are sure to steer you in the right direction!