Description
A stunning holiday appetizer featuring creamy cheese, jewel-toned pomegranate seeds, crunchy pistachios, and aromatic rosemary honey drizzle on golden flatbread. Ready in just 20 minutes, this elegant flatbread transforms simple ingredients into a show-stopping dish perfect for entertaining.
Ingredients
1 pre-made flatbread or naan
½ cup ricotta or goat cheese
¼ cup pomegranate seeds
2 tablespoons chopped pistachios
1 tablespoon honey
½ teaspoon finely chopped fresh rosemary
1 teaspoon olive oil
Optional: pinch of sea salt
Instructions
1. Preheat oven to 400°F (200°C). Place flatbread on a baking sheet.
2. Spread ricotta or goat cheese evenly over the flatbread.
3. Bake for 8–10 minutes, or until the flatbread is warm and edges are slightly crisp.
4. While the flatbread bakes, gently warm honey with chopped rosemary in a small saucepan or microwave-safe bowl.
5. Remove flatbread from the oven, top with pomegranate seeds and pistachios. Drizzle with the warm rosemary honey. Sprinkle a tiny pinch of sea salt if desired.
6. Slice and serve warm or at room temperature.
Notes
For best results, drain ricotta cheese in a fine-mesh strainer for 15 minutes before using to prevent soggy flatbread.
Toast pistachios in a dry pan for 2-3 minutes for enhanced flavor and crunch.
Add pomegranate seeds after baking to maintain their texture and prevent bursting.
Store leftovers in refrigerator for up to 2 days. Reheat at 375°F for 3-4 minutes to restore crispness.
This recipe easily scales up for larger gatherings – simply multiply ingredients and use additional baking sheets.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 120
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg