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Ricotta Flatbread with Cranberry Pomegranate Salsa

5 from 3 votes

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A beautiful, simple flatbread for holiday appetizer season. Just top a pre-baked naan with creamy ricotta and jewel-colored 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, 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 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.

Easy flatbread topped with ricotta and pomegranate relish

Ricotta Flatbread with Pomegranate Salsa

Karen Tedesco
A quick and easy appetizer using store-bought naan or flatbread, topped with ricotta and cranberry pomegranate salsa.
Print Pin
5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizers
Cuisine American
Servings 8 servings

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 strips
  • Pinch salt
  • 1 oval prebaked flatbread, such as naan or pocketless pita
  • 8 ounces (225 g) Bel Gioioso Ricotta con Latte or whole milk ricotta cheese
  • ½ cup baby arugula

Instructions 

  • 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 (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.

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 156IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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15 Comments

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  4. 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!

  5. 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

    1. Cindy, goat cheese sounds like a fine substitute. So glad you liked it! I think it would be great with summer berries, too.

  6. 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.