Ricotta Flatbread with Pomegranate Salsa

It’s late fall again and the beginning of my favorite time of year for cooking. There’s such a great variety of produce piled up in the markets having their “it” moment right now it’s almost overwhelming. I want to gather everything up and devour it all before it’s gone.

I’m thinking of the fruits that were recently harvested – apples and pears that haven’t been in cold storage for months and months; the last of the late season figs, and the fleeting appearance of big, beautiful jeweled-red pomegranates.

Ever since I first made this recipe for Pomegranate Relish from chef Suzanne Goin’s cookbook Sunday Suppers at Lucques it’s been a favorite. I made it this time around with some dried cranberries to top some creamy ricotta-topped flatbread.

This month I’m sharing a few other favorite recipes and ideas for Thanksgiving entertaining at the Wisconsin Cheese blog – go check it out.

Ricotta Flatbread with Pomegranate Salsa

Yield: 6 - 8 servings


  • ½ cup pomegranate seeds
  • ½ cup dried, sweetened cranberries; roughly chopped
  • 1 shallot, finely chopped
  • 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 pre-baked flatbread, such as naan or pocketless pita
  • 8 ounces Bel Gioioso Ricotta con Latte
  • ½ cup baby arugula


  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-degree oven; toast until warm and edges are lightly toasted, 5 – 10 minutes.
  3. Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta; cut into serving pieces. Top each slice with salsa.


  1. That looks GOOD!

  2. Yum! I’m going to have to make this soon! Or else wait until the college kids are home for Thanksgiving! I think they’d like it, too.

  3. Beautiful!! Love all these colors 🙂

  4. Made this recipe today for a bridal shower. I could not find where I had filed the recipe do forgot orange rind salt and paesley . I substituted goat cheese for the ricotta cheese and was amazing .will be making this all summer

  5. Got together with some friends to make some fresh ricotta cheese and decided to use this recipe to try it. We loved it! The pop in your mouth from the pomegranate and the hint of orange and honey was delicious. Yum! May try it on toasted baguette slices next time and do it more as an appetizer. Thank you for sharing this!

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