Ricotta Flatbread with Pomegranate Salsa
Serves 835 mins prep45 mins cook
A quick and easy appetizer using store-bought naan or flatbread, topped with ricotta and cranberry pomegranate salsa.
0 servings
What you need
Instructions
1 Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl. 2 Place 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. 3 Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta and cut the naan into serving pieces. Top each slice with salsa.View original recipe