Ricotta Flatbread with Cranberry Pomegranate Salsa
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This is a beautiful, simple recipe for holiday appetizer season. Top a pre-baked naan with creamy ricotta and a tangy, jewel-colored pomegranate salsa.
The late fall is 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, like apples and pears that haven’t been in cold storage for months and months.
And let’s not forget the last of the late season figs, and the fleeting appearance of big, beautiful jeweled-red pomegranates.
Ever since I first made this ricotta flatbread recipe I wanted to use Pomegranate Relish from chef Suzanne Goin’s cookbook Sunday Suppers at Lucques it’s been a huge favorite! I made it this time around with some dried cranberries as a topping over creamy ricotta.
Ricotta Flatbread with Pomegranate Salsa
Ingredients
- ½ cup (80 g) pomegranate seeds
- ½ cup (60 g) dried sweetened cranberries, roughly chopped
- 1 shallot, finely chopped
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) balsamic vinegar
- 1 tablespoon (15 ml) honey
- 2 teaspoons chopped fresh parsley
- 1 tablespoon (15 g) fresh orange zest
- ¼ teaspoon salt
- 1 prebaked flatbread, such as naan
- 8 ounces (225 g) whole milk ricotta cheese, stirred until creamy
- ½ cup baby arugula
Instructions
- 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.
Notes
- The cranberry salsa will keep 2-3 days refrigerated.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
I love this!! It is so flavorful and beautiful with all the colors. I make it every Christmas season! I can’t wait for dinner tonight. Thank you for this recipe!!
I love the pomegranate salsa! Gorgeous!
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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!
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
Cindy, goat cheese sounds like a fine substitute. So glad you liked it! I think it would be great with summer berries, too.
Beautiful!! Love all these colors 🙂
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.
That looks GOOD!