Ricotta Flatbread with Cranberry-Pomegranate Salsa

Ricotta Flatbread with Cranberry-Pomegranate Salsa

servings
6

Ingredients













Cooking Instructions

1

Place baking stone or sheet pan in oven and heat to 450°F. Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl.


2

Place flatbread on baking stone or pan; toast until warm and edges are lightly toasted, 5 to 10 minutes.


3

Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta; cut into serving pieces. Top each slice with pomegranate salsa.


Ingredients













Cooking Instructions

1

Place baking stone or sheet pan in oven and heat to 450°F. Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl.


2

Place flatbread on baking stone or pan; toast until warm and edges are lightly toasted, 5 to 10 minutes.


3

Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta; cut into serving pieces. Top each slice with pomegranate salsa.


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