Ricotta Flatbread with Pomegranate Salsa
A quick and easy appetizer using store-bought naan or flatbread, topped with ricotta and cranberry 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
Serving: 1gCalories: 123kcalCarbohydrates: 15gProtein: 4gFat: 6gSodium: 52mgFiber: 1gSugar: 9g
