Ricotta Flatbread with Pomegranate Salsa
Serves 8
15 mins prep
10 mins cook
25 mins total
A quick and easy appetizer using store-bought naan or flatbread, topped with ricotta and cranberry pomegranate salsa.
0 servings
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Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl.
Place the flatbread on a preheated grill rack or baking stone in a 450 (230C) degree oven. Toast until warm and edges are lightly brown, 5-10 minutes.
Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta and cut the naan into serving pieces. Top each slice with salsa.
