This is a sponsored post on behalf of Dairy Farmers of Canada.
There are so many things I love about June. There’s the extra-long days and late-evening sunshine, the warm (but not-too-hot) weather, the return of the little neighbourhood farmers market, and both my birthday and my wedding anniversary to celebrate.
This year, there was one more thing to love about June – our featured Canadian cheese for this month just happens to be one of my personal all-time favourites!
This month, our adventure takes us to Jordan Station in the heart of Ontario’s Niagara region, where the Upper Canada Cheese Company makes their cheese. They make several different varieties of cheeses, including Comfort Cream, a camembert-style cheese made with milk from Guernsey cows.
It’s snowy white on the outside, and richly buttery on the inside, with a lovely earthy flavour that gives any old-world camembert a run for its money.
To be honest, my favourite way to enjoy this cheese is just on its own, with thick slices of fresh crusty bread and a glass of crisp white wine, or baked until it melts into a gooey puddle that’s perfect for slathering onto freshly made crostini.
But since neither of those make for much of a recipe, I turned to the local farmers market for inspiration… which is where I picked up another June favourite, a basket of the first Ontario strawberries of the season, tiny and bright red and intensely flavourful.
Paired up with a grilled flatbread base, these two are a match made in heaven (or maybe just a balmy June evening, which is pretty much the same thing), with the tangy sweetness of the berries acting as a perfect counterpoint to the gooey, melty richness of the cheese.
Add a sprinkle of crisp-fried pancetta cubes, a scattering of fresh basil and a drizzle of balsamic syrup, and you’ve got yourself a simple, summery appetizer that’s perfect for your next barbecue.
Or pair it with a green salad for a quickie weeknight dinner, if that’s more your speed.
Either way, don’t forget that glass of crisp white wine!
Disclosure: This post is sponsored by Dairy Farmers of Canada. Thanks for supporting the brands that keep the Crumb Test Kitchen running! All opinions, as always, are entirely my own.
- 1 lb pizza dough (store-bought or homemade)
- 2 tbsp olive oil
- 1 wheel Comfort Cream, thinly sliced
- ½ cup cooked diced pancetta
- 1 pint fresh strawberries, sliced
- ½ cup finely chopped basil
- Balsamic syrup, for garnish
- Preheat a gas or charcoal grill for indirect grilling over medium-high heat.
- Divide the pizza dough into six equal pieces. Roll out each piece into a rough oval shape, about ½" thick.
- Brush the top of the pizza dough lightly with olive oil. Place the dough on the preheated grill, oiled side down, and cook over direct heat for 2-3 minutes or until the bottom of the dough starts to turn golden-brown.
- Flip the crusts over. Arrange the cheese slices on the dough, dividing evenly, and sprinkle with pancetta.
- Move the pizzas onto the indirect heat, then close the lid and continue grilling for about 5-10 minutes, or until the crust is fully cooked and the cheese has melted.
- Transfer the flatbreads to a large cutting board or serving platter. Top the flatbreads with sliced strawberries, then top off with a sprinkling of basil and a drizzle of balsamic syrup. Cut into slices and serve immediately.