Ricotta Flatbread with Pomegranate Salsa

Ricotta Flatbread with Pomegranate Salsa

From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Karen Tedesco 

The holiday season is the time to seek out beautiful fall produce to use in recipes for entertaining. Karen loves this recipe for its simplicity, seasonality, and visual appeal. It's a modern, unexpected combination of ingredients and a standout on the table.

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 whole milk ricotta cheese
½ cup baby arugula

Place baking stone or sheet pan in oven and preheat to 450°F.
Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl. 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.
Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta; cut into serving pieces.
Top each slice with salsa. 

Thermador Recipe - Ricotta Flatbread with Pomegranate Salsa