Whether from the farmers’ market or your own backyard, tomatoes are no doubt the darlings of late summer. It’s also no secret that the deep red (or green, purple, orange, or pink) globes pair beautifully with cheese. But if you’re bored of caprese salads and cheese-and-tomato sandwiches, don’t worry — you can still enjoy summer produce in its prime, with cheese right alongside. Try one of the following cheeses the next time you pluck some fresh tomatoes off the vine or market display — you might just find a new summer favorite.
Feta
Briny, salty, firm feta makes a great match for meaty tomatoes. It’s delicious served warm and crumbled over some heirloom tomato slices with olive oil and pepper, but if you’re looking for a more composed dinner, try this Salt and Pepper Heirloom Tomato Tart with Whipped Feta from food blogger (and self-professed whipped feta addict) Jessica of How Sweet It Is. It’s simple, yet refined — exactly what you need for a summer dinner party. Planning something more casual? Joy the Baker‘s Roasted Tomato and Feta Guacamole (yes, for real) is sure to please all your party guests. Salty? Check. Creamy? Check. Totally addictive? Check and check.
Chèvre
Speaking of creamy dips, our Spicy Roasted Tomato Dip with Chèvre is the perfect way to use up all those late-season tomatoes. Just dust them with a little smoked paprika, roast in the oven with oil and spices, and blend with creamy goat cheese once cooled. That’s it! Even better, this dip has all the right notes to pair perfectly with a glass of Malbec. Can you say summertime porch snack? If you need something heartier for dinner, try these Couscous & Goat Cheese Stuffed Tomatoes from The Kitchn. They’ve got all the comforts of stuffed peppers, but are made lighter with airy couscous and fluffy chèvre.
Parmesan
Sometimes you just get a craving for a classic. And when that classic is fresh tomato soup, be sure to top yours with homemade parmesan croutons. Our Smoked Tomato & Red Pepper Bisque with Parmigiano-Reggiano Croutons strikes the perfect balance of comfort and class, and, of course, tomato and cheese. If you’re cooking for a party, the croutons can easily be made ahead of time — to kill two birds with one stone (er, crouton), bake some extra and serve with cocktails as an appetizer. Too hot for soup? Use up your last pint of cherry tomatoes with Bon Appetit‘s Baked Cherry Tomatoes with Parmesan Topping. Light, fresh, healthy, and, most importantly — super easy summer cooking.
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Photo by Suvi Sur Le Vif
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
