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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Perfect for fire-side snacking, the Food Gay’s mouth-watering goat cheese brie is marinated in olive oil, fresh herbs and chilis before being grilled to perfection. Pomegranate and roasted corn top it off. —Woolwich Dairy in Partnership with The Food Gays
Ingredients
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1/3 cup
pomegranate seeds
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1/3 cup
red onion, finely chopped
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1/4 cup
jalapeno, finely chopped
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1/4 cup
cilantro, finely chopped
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1/4 cup
bell pepper, finely chopped
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1
lime, zest and juice
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1/4 teaspoon
salt
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1/4 teaspoon
black pepper
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1 1/2 tablespoons
extra virgin olive oil
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1 teaspoon
pomegranate molasses
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1
grilled corn cob (about 1 cup), kernels removed
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1
180g wheel Woolwich Dairy Triple Crème Goat Brie Cheese
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micro basil to serve (optional)
Directions
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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.
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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.
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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).
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Remove brie from the grill. Top with pomegranate salsa and garnish with micro basil, then serve immediately with crostini. Enjoy!
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