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!
Meet our Cheese of the Month: Comfort Cream
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.
How to Enjoy Comfort Cream
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. It also makes a spectacular baked cheese - just pop the whole wheel into the oven until it melts into a gooey puddle, and then slather 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.
Strawberries and Camembert - a Perfect Match!
These two flavours 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 simple grilled flatbread base, 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!
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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.
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Grilled Strawberry and Camembert Flatbreads
- Total Time: 20 mins
- Yield: 6 1x
Description
This summery grilled flatbread topped with strawberries, diced pancetta and gooey melted camembert is the perfect appetizer for your next summer party, or pair it with a simple green salad for a light dinner. For a vegetarian-friendly version, simply omit the pancetta.
Ingredients
- 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
Instructions
- 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.
Notes
If you can't find Comfort Cream, you can substitute a small wheel of Canadian camembert or brie cheese.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
[email protected] says
That looks soo delicious! I just love cheese , berries, balsamic- yum!!!
Kimberley Copithorne says
I was just in the Okanagan with all the fresh berries, I might have to make this when I go back out there in three weeks! This looks so good, Camembert cheese is high on my list for must have cheeses.
★★★★★
Colleen says
This looks amazing! Strtawberries, cheese, balsamic, basil. And the pancetta takes it to the next level. I love everything about it and definitely going to try this!
Amanda (Peppers & Pennies) says
Oh my! Can it be strawberry picking season in the Prairies yet? PLEASE? This looks amazing! I am a sucker for balsamic vinegar and I recently tried the balsamic glaze/syrup, and I LOVE how it just clings to your bread for dipping and you have more control over placement (a Food Bloggers dream, amiright?)
What an amazing use of the Comfort Cream! Drool inducing!
★★★★★
Nicole | Culinary Cool says
It's hard to pick a favourite cheese, but soft cheeses such as camembert rank pretty high. I love your flavour combinations here and those berries look heavenly! Don't you wish we could get them like that year round?!
Mardi (eat. live. travel. write.) says
I love strawberries and balsamic on goat cheese but have never tried them grilled. Brilliant (and beautiful!) post!
Elaine @ Flavour and Savour says
I adore grilled fruit, but I've never grilled strawberries! Must try. Honestly, this recipe makes me feel I'm in Provence!! Beautiful--simply beautiful!
★★★★★
[email protected] says
I must say, I'm with you - when a cheese is that good (and creamy...) I'm tempted to enjoy it on its own. BUT... you've given me strawberries, balsamic vinegar, basil, and pancetta... some of my very favourite flavours! PLUS you've given it to me in the form of flatbread, much to the delight of my carb-loving soul. AWESOME recipe.