Prep time: 10 minutes
Cook time: 10 minutes
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)
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!