Campfire Brie with Grilled Corn Salsa

Corn, pomegranate seeds, onion, and brie goat cheese… what else do you need to make the perfect summertime salad? This dish will explode all over your taste buds with an intensity that is a surprise for each and every mouthful.

Ingredients

• 1/3 cup pomegranate seeds
• 1/3 cup red onion, finely chopped
• 1/4 cup jalapeño, finely chopped
• 1/4 cup cilantro, finely chopped
• 1/4 cup bell pepper, finely chopped
• 1 lime, zest and juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon pomegranate molasses
• 1 grilled corn cob (about 1 cup), kernels removed
• 1 180g wheel Woolwich Dairy Triple Crème Goat Brie Cheese
• Micro basil, to serve (optional)

Method

In a medium-sized bowl, combine pomegranate seeds, red onion, jalapeño, cilantro, bell pepper, lime zest and juice, salt and pepper. Add extra virgin olive oil and pomegranate molasses, and toss well to combine.

Bring a large pot of water to a boil. Cook the corn for 1-2 minutes. Drain and refresh under cold water. Heat grill to medium-high heat and brush corn with oil and season with salt. Grill for 1 minute on each side until lightly charred all over.

Remove from heat and strip kernels with a knife. Add to the salsa and toss well to combine.

Brush the grill with a little oil, and cook brie for 3-5 minutes on each side, or until char marks are visible. (If a cross-hatch pattern is desired, simply move the brie on the opposite angle half-way through cooking time on each side).

Remove brie from the grill. Top with pomegranate salsa and garnish with micro basil, then serve immediately with crostini. Enjoy!

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Recipe courtesy of Adrian and Jeremy of The Food Gays for Woolwich Dairy

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