Get the Goat! Summer Snacking with an Unexpected Twist

‘Tis the season for backyard barbecues, picturesque picnics and seasonal sweets—the perfect time to surprise and delight your crew mouthwatering dishes that are guaranteed to please. Woolwich Dairy, producing delicious goat cheese (everything from ooey-gooey goat brie cheese to rich and creamy goat cheese logs, crumbles and spreads, sold at major food retailers and specialty stores across the country), has partnered with Canada’s own The Food Gays to create an original, unique summer recipe that proves what we’ve known all along: it’s always better with goats … and goat cheese! —Noa Nichol

The Food Gays’ Campfire Goat Brie With Grilled Corn Salsa

Perfect for fire-side snacking, this mouthwatering goat cheese brie is marinated in olive oil, fresh herbs and chilis before being grilled to perfection. Pomegranate and roasted corn top it off. Yummo!

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 tsp salt
1/4 tsp black pepper
1 1/2 tbsp extra virgin olive oil
1 tsp pomegranate molasses
1 grilled corn cob (about 1 cup), kernels removed
1 180-gram wheel Woolwich Dairy Triple Crème Goat Brie Cheese
Micro basil, to serve (optional)

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!