Ingredients
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1 cup Whole-Milk Ricotta
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Kosher Salt
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Black Pepper
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2 tablespoons Pomegranate Seeds
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1 tablespoon chopped fresh Mint
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Olive Oil
Directions
Steps
|
1
Done
|
Whip the ricotta in a food processor until very smooth, 1 to 2 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. |
|
2
Done
|
Top with the pomegranate seeds, mint, oil, and additional pepper. Serve with flatbread. |
