This summer marinated goat cheese is the perfect snack for warm-weather entertaining. It’s great for happy hour, backyard barbecues, or pool parties — spreadable on crackers or crostini, fresh, light and absolutely delicious.
Looking for a new seasonal appetizer? This summery marinated goat cheese features creamy goat cheese rounds topped with sweet corn, scallions, fresh herbs and a bright splash of vinegar. The combination is tangy, herbal and so flavorful you’ll want to make it again and again.
Summer snack season is my favorite — light bites are perfect for hot evenings, poolside lounging, or when friends linger longer than expected. A snacky spread encourages conversation and makes entertaining effortless.
If you’ve ever tried the marinated cheese I made for the holidays, you know how much people love it. That version is rich with flavor and makes an excellent make-ahead appetizer. This summer version keeps the same idea but swaps wintery flavors for fresh herbs and sweet corn to create something lighter and perfectly suited for warm weather.
Think happy hour on the deck with chilled wine, a backyard grill gathering, or a pool party spread. This dish fits every casual summer occasion.
It may not look like a huge batch, but the dip is surprisingly satisfying and goes a long way. The presentation is also lovely — I like adding chive blossoms when available for a pretty, edible touch.
The texture is a perfect contrast of creamy goat cheese, crisp scallions and sweet corn, balanced by tangy red wine vinegar and bright herbs. Serve it right away or chill briefly to let the flavors meld.
Summer Marinated Goat Cheese
Summer Marinated Goat Cheese
4 to 6
20 mins
20 mins
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 (plus blossoms if you have them)
- 1 tablespoon chopped fresh dill
- Kosher salt and pepper, to taste
- Pinch of crushed red pepper
- Crackers, chips or crostini for serving
Instructions
- 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. Season with a pinch of salt and pepper.
- Whisk together olive oil, red wine vinegar, chopped chives, dill and crushed red pepper. Pour the dressing over the cheese and vegetables. Add chive blossoms or extra herbs on top if desired.
- Cover and chill in the refrigerator for up to 2 hours to allow flavors to meld, or serve immediately. Serve with crackers, crostini, chips or vegetable sticks.
Make it for a late-afternoon snack and you’ll be very popular. Serve with plenty of bread, crackers or crostini and enjoy this bright, easy summer appetizer.
I need all the bread!