Ricotta Flatbread with Pomegranate Salsa | Family Style Food

Ricotta Flatbread with Pomegranate Salsa

Name: Ricotta Flatbread with Pomegranate Salsa
Prep time: 35 min
Cook time: 45 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: ½ cup pomegranate seeds; ½ cup dried sweetened cranberries; 1 shallot; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon honey; 2 teaspoons chopped fresh parsley; 1 tablespoon fresh orange zest strips; Pinch salt; 1 oval prebaked flatbread; 8 ounces Bel Gioioso Ricotta con Latte or whole milk ricotta cheese; ½ cup baby arugula

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

cup pomegranate

cup dried cranberries

shallot

tbsp olive oil

tbsp balsamic vinegar

tbsp honey

tsp dried parsley

tbsp lemon zest

pinch salt

flatbread

oz ricotta cheese

cup baby arugula

Shop Recipe

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