Ricotta and Pomegranate Appetizer
My husband loves to eat pomegranates. He just has me quarter them (I don’t cut all the way through, just throught he skin), and then he just eats them, spitting out the whatever-its-called that is not the arils. I don’t like to eat like that, so I am on the look-out for recipes using pomegranates. I realize that I can just toss them with my salad, but sometimes I want something fancier.
One of my favorite magazines is Real Simple. Their recipes are especially nice because they are short and sweet. True to the magazine’s concept, their recipes are really simple, use few ingredients, but are still very flavorful. This is similar to their recipe, but I don’t care for mint, so used cilantro. If you don’t want to whip up some ricotta cheese, this is also good with plain yogurt. And you can skip the food processor.
Whipped Ricotta with Pomegranate and Mint (or Cilantro)
- 1 cup whole milk ricotta
- freshly ground black pepper
- 2 tablespoons pomegranate arils (seeds)
- 1 tablespoon fresh mint, chopped (or use cilantro and double it, heh heh heh)
- olive oil
- flat bread for serving
In a food processor, process the ricotta until very smooth, 1 or 2 minutes. Season with salt and pepper.
Transfer to a serving bowl and top with pomegranate seeds, mint, a splash of olive oil, and pepper.
Serve with flat bread, or crackers, or tortilla chips.