Late Summer Recipes. Our best recipes to savor the very end of the season! I’m sharing everyone’s most-loved late summer dishes to cook and bake right now. Think fresh tomatoes, zucchini, sweet corn, and juicy peaches — the produce that makes this time of year so special. You’ll find appetizers to share, easy family dinners, and the sweetest desserts to bake. If you’re looking for something delicious to make this weekend, it’s all right here.

As we head into Labor Day, I feel two things at once: excitement for cozy fall days ahead, but also a little sadness to be saying goodbye to sweet summer. It really did fly by! And while fall is absolutely my favorite season, I want to make the most of these last few weeks of summer cooking.

What always bugs me this time of year is how quickly everyone skips straight into fall, pumpkin spice and all, the minute Labor Day ends. Don’t get me wrong, I’m excited for all the fall recipes too. But late summer is when the produce is at its peak. Tomatoes, corn, zucchini, greens, and especially peaches are never better than right now.

So instead of rushing to crack open a can of pumpkin, let’s lean into peaches, corn, and everything summer has to offer. Below you’ll find a mix of personal favorites and reader-loved recipes, old classics and new gems, all perfect for right now.

Enjoy, and have fun cooking, grilling, and baking this weekend!

appetizers + big salads

Tomato, Peach, and Burrata Salad – most popular 

Peach Burrata Parmesan Crostini with Hot Honey

Marinated Cherry Tomatoes with Burrata

Easy White Chicken Chili Corn Dip

Mexican Street Corn Dip (most popular)

Peach Thyme Smash

Frozen Aperol Peach Margarita

family dinners 

Simple Roasted Sungold Cherry Tomato Pasta

Garlic Butter Creamed Corn Chicken – most popular 

Easy Sheet Pan Tomato Herb Pizza

Dill Pickle Salt and Vinegar Chicken Salad

Easy Bruschetta Chicken

6 Ingredient Creamy Roasted Tomato Soup

Everything Cheddar Tomato Bacon Grilled Cheese

Skillet Mexican Tomatillo Chicken and Rice

Healthier One Pot Hamburger Helper most popular (especially with kids)

One Pot Buffalo Chicken “Helper”

Rosemary Peach Chicken in a White Wine Pan Sauce

Crockpot Brown Butter Tomato and Ricotta Pasta

Chicken Caesar Salad Pizza

3 Cheese Prosciutto Peach Pizza

Zucchini Cheddar Chicken Noodle Casserole

Crockpot Hamburger Helper

One Pan Corn and Zucchini Pesto Orzo Casserole

One Pot Lemon Butter Ricotta and Zucchini Pasta

Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

desserts – good for bake sales too!

Caramel Peach Dump Cake – most popular

Bake Sale Peanut Butter Oat Bars – the back-to-school/bake sale favorite  

Peaches and Cream Pretzel Pie – super popular 

Jumbo Caramel Peach Cobbler Muffins – just shared, but currently a top recipe

Cinnamon Crunch Peach Muffin Bread – most popular 

Lunchroom Chocolate Peanut Butter Bars – bake sale favorite 

Easy Apple Butter Zucchini Bread – just shared, but currently a top recipe

Blender Zucchini Chocolate Chip Oatmeal Muffins

Chocolate Chip Zucchini Pecan Bread

Easy Ginger Blackberry Peach Cobbler

Cinnamon Maple Brown Butter Blackberry Peach Crisp

If you make any of these Late Summer Recipes, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Tomato Peach Caprese with Brown Butter—a fresh, flavorful take on the classic, and just a little unexpected (in the best way). Peaches roasted with honey and thyme, sweet cherry tomatoes—some roasted, some fresh—and creamy mozzarella. Everything gets finished with golden rosemary brown butter for the most delicious salty-sweet finish.

I told you I had more peach recipes coming, and I wasn’t kidding—I can’t stop with the August peaches this season! Anyone else obsessing over them?

Growing up, I loved peaches in savory dishes, especially with honey and fresh thyme. I’d toss perfectly ripe Ohio peaches into big summer salads with my dad’s garden-grown cherry tomatoes and his go-to bottled balsamic dressing. I would crumble blue cheese over the top and add fresh basil. It was simple, fresh, and always so good.

This dish is my grown-up version of that salad. It’s sweet, savory, creamy, and buttery—with just the right amount of effort. Serve it with warm bread, and call it a late-summer hit!

Here are the Details

Ingredients 

• cherry tomatoes
• peaches
• salted butter
• honey
• fresh thyme, rosemary, and basil
• chili flakes
• burrata cheese – please make sure this is at room temp and not cold!
• mozzarella cheese – same with the mozzarella!
• shallots
• balsamic vinegar

Steps

Step 1: roast the peaches

Start with the tomatoes and peaches. I like to roast half of the cherry tomatoes with the peaches, butter or olive oil, fresh thyme, and a pinch of salt and pepper.

Roast until the tomatoes burst and the peaches soften slightly—about 15 minutes. This smells amazing while it bakes!

Step 2: prep the cheese

Break the burrata and mozzarella into pieces and arrange them in a shallow salad bowl or on a serving plate.

Let the cheese come to room temperature before serving. It should sit out for 1–2 hours to get perfectly creamy.

Step 3: brown the butter

Melt a couple tablespoons of salted butter in a small skillet over medium heat. Let it cook until it browns and smells nutty and golden. Pull it off the heat and add the shallot, rosemary, and thyme. Let the shallot sizzle in the hot butter.

Stir in peach or white balsamic vinegar, a pinch of salt, pepper, and chili flakes.

Step 4: toss it all together

Spoon the warm roasted peaches and tomatoes over the cheese. Add the remaining fresh cherry tomatoes, then pour the brown butter over everything.

Finish with lots of fresh basil, flaky sea salt, and black pepper.

Serve

Serve with a warm, crusty loaf of ciabatta. Break it apart while it’s hot and steamy—perfect for scooping up every bite.

So delicious. A plate of summer!

Looking for more summer app ideas? Here are a few ideas: 

Marinated Mozzarella Melon Skewers

Hot Bacon Corn Dip

Garlic Parmesan Herb Butter Polenta Fries

Lastly, if you make this Tomato Peach Caprese with Brown Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Prosciutto-Wrapped Peach Baked Brie in Pastry. The summer appetizer everyone should be making. Flaky puff pastry wrapped around a wheel of creamy Brie cheese, topped with sweet peach jam, fresh peach slices, and salty prosciutto. Baked until golden and crisp on the outside, perfectly melty inside. While it’s in the oven, I mix fresh peaches with honey and a splash of vinegar for the simplest topping that makes it even yummier!

This one’s always a crowd favorite. It looks impressive, but takes almost no time at all—perfect for last-minute get-togethers.

When I think of summer, I think of nights outside, big family dinners, Dad on the grill, long pool days, watermelon slices, ice cream every night… and sweet, juicy peaches. Always peaches.

Here in Colorado, we get the best Palisade peaches. But I’ll always have a soft spot for Ohio peaches. They’re the ones I grew up on, and I still stock up every time we go back in the summer.

With June officially here, this recipe just feels right. Sweet, simple, summery food. The kind I want to serve all season long.

I actually used frozen peaches from last year to test this recipe early (yes, I plan ahead when it comes to peaches!), but many of you are starting to get those first early summer peaches—this is the perfect way to use them!

I already have plans to make this for the 4th of July, and pretty much every summer gathering from now until September. It’s just that good!

The details

Ingredients

• brie cheese – use a wheel, I get mine from Whole Foods or try Trader Joe’s
• peach jam – if you have homemade, use that!
• fresh or frozen peach slices
• frozen puff pastry
• prosciutto
• an egg
• course sugar – this is for sprinkling

Ingredients – for the peach honey

• honey
• peach or white balsamic vinegar
• fresh or frozen peaches
• fresh thyme or basil

Special Tools

For this brie recipe you will need a sheet pan and small sauce pan.

Steps

Step 1: Prepare the Brie

Something my Nonnie always taught me—appetizers should be simple. So store-bought puff pastry? Always a must! Like her, I keep a couple boxes in the freezer for things like baked Brie or a quick summer galette.

Let the puff pastry thaw, then gently unfold it and place it on a parchment-lined baking sheet.

Unwrap your wheel of Brie and set it right in the center of the pastry. Using a paring knife, score the top of the Brie in a crosshatch pattern. This helps all that sweet jam soak in.

Spoon a few tablespoons of peach jam over the top (I love the ones from Whole Foods or Trader Joe’s this time of year—farm stands usually have great local ones, too). Add a few peach slices—fresh or frozen both work. Then sprinkle on some fresh thyme and lots of black pepper.

Little tip: You’ll have extra jam, and it’s SO good. Use it with crackers, as a glaze for grilled chicken, or just spread on toast with a little butter. Summer in a jar.

Step 2: Prosciutto + Wrapping

Now take thin slices of prosciutto and drape them right over the top of the Brie. Tuck the edges underneath so the whole thing is gently wrapped—it doesn’t need to be perfect.

Then wrap the puff pastry up and over the brie, gently pinching to seal the edges. Brush the whole pastry with a beaten egg, and if you want to get a little fancy (I always do), sprinkle with coarse sugar. It adds a little sparkle and a little flavor.

Step 3: Bake

Bake in a hot oven (400°F) until the pastry is a deep golden brown and crisp—don’t worry if it gets a little dark, that’s what you want! The Brie will start to ooze a bit… which just means it’s melty and ready to be devoured.

Step 4: The Peach Honey

While the Brie bakes, make the peach topping: just fresh peach slices, a drizzle of honey, and a splash of balsamic. Let it simmer until the peaches get a little jammy and the whole thing smells like summer.

Spoon the warm peach honey over the Brie right after baking. It’s sweet, sticky, and the perfect finish to an already delicious dish.

What to serve this with?

I always set out a mix of crackers and toasted ciabatta—something crunchy is perfect for scooping. Just grab a spoon and dig in, then pile that melty Brie and flaky pastry right on top.

The prosciutto adds a savory, salty bite that’s so good with the creamy Brie. And that peach honey? It just sweetens the deal in the best way.

If you’re hosting a bigger group, I highly recommend baking two rounds and setting them out on a big cheese board surrounded by crackers, bread, and fresh summer fruit. It looks so pretty and feels like the perfect summer spread.

Looking for other easy brie recipes?? Here are my favorites: 

5 Ingredient Cranberry Brie Cinnamon Puff Pastry Swirls

Cranberry Brie Pastry Tarts

Cranberry Brie Pull Apart Bread

Mini Pastry Wrapped Cranberry Baked Brie Bites

Easiest No-Boil Brie Mac and Cheese

Pastry Wrapped Cranberry Baked Brie

Lastly, if you make this Prosciutto Wrapped Peach Baked Brie in Pastry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!