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
- Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl.
- 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.
- Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta; cut into serving pieces. Top each slice with salsa.