Pomegranate Salsa

Ricotta Flatbread with Pomegranate Salsa

Yield: 6 - 8 servings

Ingredients

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

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.