Whipped Ricotta With Pomegranate and Mint

ricotta-pomegranate-mint
Photo by Danny Kim
Whipped Ricotta With Pomegranate and Mint 2.9 44 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 62 calories
    • Fat 5 g
    • Sat Fat 3 g
    • Cholesterol 16 mg
    • Sodium 146 mg
    • Protein 4 g
    • Carbohydrate 2 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 65 mg

Whip the ricotta, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until very smooth, 1 to 2 minutes.Transfer to a serving plate or bowl and sprinkle with the pomegranate seeds and mint. Top with the oil and additional pepper. Serve with the flatbread.

Ingredients

  1. Check 1 cup whole milk ricotta
  2. Check kosher salt and black pepper
  3. Check 2 tablespoons pomegranate seeds
  4. Check 1 tablespoon chopped fresh mint leaves
  5. Check olive oil and flatbread, for serving

Directions

  1. Whip the ricotta, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until very smooth, 1 to 2 minutes.
  2. Transfer to a serving plate or bowl and sprinkle with the pomegranate seeds and mint. Top with the oil and additional pepper. Serve with the flatbread.