There are few things I love more than a well-stocked cheese board. 
Between sunsets, family, hiking, and dear friends, a beautiful wooden board piled with cheese still ranks near the top of my simple pleasures. My sister gifted me a handmade board the same week I planned to photograph and assemble a big summer spread, so I had the perfect reason to go all in. 
August often feels like the Sunday of summer: warm and slow, but edged with that mild panic of wanting to squeeze in a few more seasonal moments before the season slips away. On my list were peach picking, more picnics and beach days, making s’mores (yes, I’d been slacking), and building the ultimate summer cheese board.
Luckily, I can cross the cheese board off my list. Last Thursday my sister Heather came up and we put together this cheesy, fruity feast. It was exactly what I wanted: relaxed, colorful, and delicious. 
For this board I included the classics and plenty of summer produce:
- Three cheeses I picked up in Vermont: Aged Raw Cheddar, Farmstead Blue, and a creamy Camembert
- Fresh fruit and vegetables—peaches, nectarines, figs, champagne grapes, heirloom tomatoes, and cucumbers
- Grilled or toasted bread rubbed with olive oil and salt, plus two types of crackers
- Olives and almonds for a salty, crunchy contrast
To make things more interesting, I added a grilled corn and jalapeño goat cheese spread. The three cheeses alone would’ve been plenty, but if you’re building the summer board of your dreams, a tangy, spicy, slightly sweet spread elevates everything. 
The spread is easy to make and worth the small effort. Grill an extra ear of corn and a couple of jalapeños while you’re at it, or char them over a gas flame, in the broiler, or on the stovetop. After they cool, cut the kernels from the cob and finely dice the jalapeños. I removed the seeds for milder heat, but leave some in if you want more spice.
This goat cheese spread combines equal parts soft goat cheese and full-fat Greek yogurt for a creamy, spreadable base. Fold in the grilled corn and jalapeño with plenty of chopped fresh basil, a pinch of salt and black pepper, and a teaspoon of honey to balance the heat with a touch of sweetness. Finish with a drizzle of olive oil on top before serving. It’s bright, creamy, and perfect alongside slices of bread, crackers, or fresh fruit. 
Assemble your board by arranging cheeses at room temperature, adding grilled bread and crackers, and tucking in sliced fruit and vegetables. Place the goat cheese spread in a small bowl with a drizzle of olive oil and serve alongside olives and nuts. Sit outside with a glass of wine or take the board to the park for an impromptu picnic—the board works as an appetizer for 4–6 people or a casual meal for 2–4, depending on appetites.
All that’s left is to enjoy the late-summer flavors: juicy fruit, savory cheeses, crunchy bread, and that bright, slightly spicy goat cheese spread. It’s an effortless, festive way to celebrate the final slow, golden weeks of summer. 
Summer Cheese Board + Grilled Corn & Jalapeno Goat Cheese Spread
Chelsea Colbath
A giant cheese board celebrating summer produce with a grilled corn and jalapeño goat cheese spread.
Time: 15 mins
Servings: 4
Ingredients
Grilled Corn & Jalapeño Goat Cheese Spread
- 1 ear of corn, peeled
- 2 jalapeños
- 1/2 cup goat cheese
- 1/2 cup full-fat Greek yogurt
- 1/4 cup fresh basil, roughly chopped
- 1/4 teaspoon each salt and black pepper
- 1 teaspoon honey
- Olive oil, for drizzling
Cheese Board
- Various cheeses (I used Cheddar, Blue, and Camembert—about 4 oz each)
- Bread and crackers (ciabatta, whole wheat crackers, fig crackers)
- Summer produce: peaches, nectarines, figs, cucumbers, heirloom tomatoes, grapes
- Olives and nuts (Kalamata olives, rosemary Marcona almonds)
Instructions
For the Goat Cheese Spread
- Char the corn and jalapeños on a grill, gas flame, or under the broiler until they have some color—about 5–10 minutes total. Turn to char all sides.
- Let cool to room temperature. Cut the kernels from the cob and finely dice the jalapeños. Remove seeds for milder heat, or leave some in if you prefer more spice.
- Combine the corn, jalapeño, goat cheese, Greek yogurt, basil, salt, pepper, and honey in a bowl. Stir until well combined. Transfer to a small serving bowl and drizzle with olive oil.
For the Cheese Board
- Arrange your cheeses on a board and let them come to room temperature while you prepare everything else.
- Slice the bread, drizzle with olive oil and a pinch of salt, and grill, toast, or broil 1–2 minutes per side until golden.
- Place bread and crackers around the cheeses, add sliced fruit and vegetables, and tuck in olives and nuts.
- Serve the goat cheese spread on the side and enjoy.
Notes
This board can feed 4–6 as an appetizer or 2–4 as a light meal, depending on appetites.
If you make this board, I’d love to see how it turned out—feel free to share photos on social media or leave a comment describing your version.