Heat milk in a small pot until steaming.

Finely chop the garlic.

Add the minced garlic into the steaming milk.

Cover and poach for ten minutes.

Remove the lid and continue poaching until the milk has almost completely evaporated.

Remove from the heat and let cool.

Mix together the cooled garlic with the cream cheese and goat cheese until well combined.

Refrigerate until firm.

Line a cutting board with wax paper.

Cut the roasted bell pepper into the shape of a maple leaf using a cookie cutter or a sharp knife.

Cut two rectangular strips of bell pepper for the sides of the flag.