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

Ingredients

  1. ½ cup pomegranate seeds
  2. ½ cup dried, sweetened cranberries; roughly chopped
  3. 1 shallot, finely chopped
  4. 1 tablespoon olive oil
  5. 1 tablespoon balsamic vinegar
  6. 1 tablespoon honey
  7. 2 teaspoons chopped fresh parsley
  8. 1 tablespoon fresh orange zest strips
  9. Pinch salt
  10. 1 oval pre-baked flatbread, such as naan or pocketless pita
  11. 8 ounces Bel Gioioso Ricotta con Latte
  12. ½ cup baby arugula

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-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.
http://familystylefood.com/2012/11/ricotta-flatbread-with-pomegranate-salsa/