Rating: 3 stars
49 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 18
  • 2 star values: 12
  • 1 star values: 4
  • 49 Ratings
Charlyne Mattox

Gallery

Credit: Danny Kim

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whip the ricotta, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until very smooth, 1 to 2 minutes.

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  • 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.

Nutrition Facts

62 calories; fat 5g; saturated fat 3g; cholesterol 16mg; sodium 146mg; protein 4g; carbohydrates 2g; calcium 65mg.
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