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