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.
Notes
RECIPE TIPS: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 tart of the cheese and fruit. Other recommended balsamic flavors: Traditional, Cinnamon Pear, or Pomegranatefor even more fruit punch.Time Saver TIP: Purchase pomegranate arils already separated and conveniently packaged fresh for frozen.RECIPE VARIATIONS: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 Heathy Kale Rosemary Super Seed Crackersfrom Tasting Page.Make it easy Gluten Free with Rosemary Sea Salt Crackers from Simple Mills.