Ricotta & Goat Cheese Flatbread with Pomegranate & Fig Balsamic creates a beautifully festive yet easy appetizer recipe for a party.
No cook time required here, all you really have to commit to is shelling the pomegranate.
Bid farewell to the berries of summer and prepare to embrace the season of pomegranate. Bright, juicy, beautiful in color and unique in flavor, this fruit shines in the early winter months and deserves the attention.
This is one of my favorite recipes to make for an afternoon snack or for friendly gatherings because it’s so delicious and simple. Ricotta brings silky balance to tangy goat cheese creating a spreadable combo of fresh cheese to top your choice of flatbread, cracker, or crostini.
5 TIPS for Selecting a Ripe Pomegranate
- Pomegranates stop ripening once picked, so it won’t ripen any further on your counter.
- A ripe pomegranate should feel heavy for its size, as though it’s full of juice.
- The skin should be taut and smooth like it’s been stretched over a drum, not wrinkled or leathery.
- Color has little to do with ripeness and not all varieties turn red, but there shouldn’t be any trace of green.
- As the arils plump with juice, the fruit forms somewhat flat sides like a soft hexagon, indicating a more ripened fruit.
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Is It Arils or Seeds?
Technically, the arils are the juicy, crimson seed pod surrounding the tiny white seed of the pomegranate, but the terms aril and seed are used interchangeably. This is the only edible part of the pomegranate and unless you’re juicing, it’s easier to eat the crunchy white seed along with it.
The BEST Way To Remove Pomegranate Seeds
Getting the seeds out can be messy, so an apron is recommended.
- Fill a medium-large sized mixing bowl with 3-4 inches of water.
- Halve the pomegranate from the middle (not the poles).
- Use your fingers to turn the halves inside out and gently push the seeds into the water. They will sink to the bottom and the white pith of the fruit will float to the surface.
- Strain and viola, pomegranate seeds ready to eat.
How to Store Pomegranate Seeds
Once the seeds are removed and drained from the water, roll gently on a paper towel to remove excess water from the arils.
Refrigerated whole fruit will stay fresh for 2-3 months.
Fresh seeds will keep in the refrigerator for up to 5 days, or frozen for up to 6 months for later use.
To freeze pomegranate arils, spread them in a single layer on a baking sheet lined with wax paper. Once frozen, transfer to a zip type bag and keep frozen for up to 6 months.
More Recipes to Use Leftover Pomegranate Seeds
Balsamic: Not all balsamic is the same. Condimento is the type of balsamic you want for finishes as we use in this appetizer. It’s the thick, sweeter version of balsamic and there are numerous flavors to consider.
We use fig balsamic because of its earthy, sweet quality that balances any tang or tartness of the cheese and fruit.
Time Saver TIP: Purchase pomegranate arils already separated and conveniently packaged fresh for frozen.
- Rosemary is our favorite, though mint and thyme are also delicious options for the fresh herb garnish.
- Thinly sliced, toasted sourdough makes an excellent crostini version.
- Make your own rosemary flatbread crackers with this Croccantini recipe from Fifteen Spatulas, or these Healthy Kale Rosemary Super Seed Crackers from Tasting Page.
- Make it easy Gluten Free with Rosemary Sea Salt Crackers from Simple Mills.
Ricotta & Goat Cheese Flatbread with Pomegranate & Fig Balsamic
- 1 small pomegranate
- 2 ounces fresh goat cheese (chevre)
- 2.5 ounces ricotta cheese
- 18 Rosemary flatbread crackers (see Variations for GF Options)
- Aged Fig Balsamic (condimento) or traditional condimento
- Fresh rosemary , mint, or thyme leaves for garnish
- Remove seeds from the pomegranate by cutting it in half through the middle (not pole to pole). Fill a medium sized mixing bowl with 3 to 4-inches of warm water. Use your fingers to gently push the seeds out while holding the pomegranate under the water. The seeds will sink to the bottom and the white pith will float to the surface. Strain and viola, pomegranate arils are ready. Dry briefly on a paper towel to remove excess water before using.
- Mix ricotta with an even amount of goat cheese, give or take. I typically enjoy goat cheese by itself but the addition of ricotta makes it easier to spread and softens the intensity of the goat cheese if you do not enjoy the full funk. It is also helpful to taste the pomegranate as a guide for the cheese mixture. If the fruit is tangy, you can use more ricotta. If it's mid-season sweet, more goat cheese brings a better balance.
- Spread about 1/2 tablespoon of the cheese over the crackers and cover with pomegranate. Pour a small dribble of balsamic over the top and garnish with fresh rosemary or any herb of choice. Enjoy.
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This recipe is by our Content Partner, Kayla Purcell.
Kayla’s creativity spills over into everything she does, especially in the kitchen. She is passionate about bringing people together around tasty food that’s good for you. We love that too.