August is National Goat Cheese Month, and there’s no better way to celebrate than by eating goat cheese. Whether it’s breakfast, lunch, or dinner, goat cheese is great any time of day. Mix it into your morning oatmeal, melt it into pasta, or slather it on brownies for creamy and tangy frosting. Check out some of our favorite recipes utilizing goat cheese below!

To Start the Day
Whipped Preserved Lemon Chèvre Toast with Pickled Radish and Sumac
Savory Chèvre Oatmeal with Poached Egg and Chili Crisp

Light Fare
Fried Goat Cheese with Pistachio Dust, Pepper, and Vanilla Honey
Goat Cheese and Honey Cornbread Squares
Fig and Apple Salad with Shaved Goat Gouda

Main Event
Creamy Spaghettini with Baked Goat Brie and Pancetta
Roasted Harissa Chicken with Herbed Pistachio Goat Cheese

Something Sweet
Chèvre and Honey Tart with Pistachio Crust and Rhubarb Compote
Matcha-Goat Cheese Brownies

Start the Day

Whipped Preserved Lemon Chèvre Toast with Pickled Radish and Sumac

Preserved lemon and pickled radish pack a lot of bright flavors. If more salt is desired, garnish each toast with a sprinkle of flaked salt or a touch more chopped preserved lemon. For a spicier, crunchier bite, use fresh spring radish instead of pickled.

Savory Chèvre Oatmeal with Poached Egg and Chili Crisp

This spicy, comfort-food meal is inspired by Cilbir (Turkish eggs) and is delicious when paired with sauteed spinach, mushrooms, or fresh spring asparagus.

Light Fare

Fried Goat Cheese with Pistachio Dust, Pepper, and Vanilla Honey

These goat cheese balls have been on the menu for 15 years at Beau Owen’s restaurant the Lazy Goat. Why are these little balls of goodness so appealing? “Their flavor profiles match so well together—the honey, the pistachios, and the goat cheese,” Owens says. “And let’s just be honest: anything that’s deep-fried is gonna be a little bit better than anything that’s not deep-fried.” Spoken like a true Southern chef.

Goat Cheese and Honey Cornbread Squares

Goat cheese and honey make for a perfect sweet-savory combination, especially in this make-ahead gluten-free cornbread. Since the bread is dense, it packs well and can serve as breakfast at the trailhead, a mid-hike snack, or warmed up and eaten by the fire in the evening. If you want a hint of spice, add red pepper flakes to the batter.

Fig and Apple Salad with Shaved Goat Gouda

A light and crunchy salad. Use a vegetable peeler to shave Gouda into wide, hearty pieces.

Main Event

Creamy Spaghettini with Baked Goat Brie and Pancetta

There are plenty of pasta-worthy days in the summer. Sweet and peppery basil, salty pancetta, and tangy goat brie twirled with thin pasta make for a decadent dinner. Pair with a chilled sauvignon blanc. The rinds of the goat cheese wheels are edible and add to the luxurious texture of this sauce.

Roasted Harissa Chicken with Herbed Pistachio Goat Cheese

A zingy, flavor-packed goat cheese is slipped under the skin of this bird before harissa, a North African chile pepper paste, paints it a brilliant red and adds an extra kick of heat. Placed over a bed of fennel and carrots, the chicken keeps moist while the vegetables become infused with pan drippings during roasting. You’ll need to prep the chicken the day before you plan to serve this dish.

Something Sweet

Chèvre and Honey Tart with Pistachio Crust and Rhubarb Compote

The jammy and tart rhubarb compote wonderfully accompanies the cool and sweet honey chèvre filling of this easy-to-make dessert. It is best served slightly chilled. Since the chèvre filling develops in flavor over time, consider making it a day ahead.

Matcha-Goat Cheese Brownies

Brown butter gives these dark, fudgelike brownies even more depth of flavor. If you have leftover frosting, spread it between graham crackers or vanilla wafers and freeze for mock ice cream sandwiches.

Josie Krogh

Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. She is passionate about the food supply chain, fresh stone fruit, and dogs. Josie currently lives in Catskill, NY.