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.