Brenda’s Ricotta Flatbread with Pomegranate Salsa



· ½ cup pomegranate seeds (fresh or frozen)

· ½ cup dried, sweetened cranberries; roughly chopped

· 1 shallot; finely chopped

· 1 tablespoon olive oil

· 1 tablespoon balsamic vinegar

· 1 tablespoon honey

· 2 tablespoons chopped, fresh parsley

· 1 tablespoon fresh orange zest strips

· Pinch salt

· 1 Flatout flatbread

· 8 ounces reduced fat ricotta cheese

· ½ cup baby arugula


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.

4. Cut into serving pieces. Top each slice with pomegranate salsa.

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