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Pomegranate & Pistachio Holiday Flatbread

A simple yet stunning appetizer featuring the sweetness of pomegranate, crunch of pistachios, and creaminess of ricotta, topped with a fragrant rosemary honey drizzle.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Servings 4 servings
Calories 230 kcal

Ingredients
  

For the flatbread

  • 2 pieces flatbreads or naan rounds
  • 2 tbsp olive oil
  • 1 cup ricotta cheese
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pomegranate seeds
  • 1/4 cup shelled pistachios, roughly chopped
  • 1 tbsp honey
  • 1/2 tsp finely chopped fresh rosemary
  • 1/4 tsp sea salt
  • Fresh cracked black pepper, to taste

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C).
  • Place the flatbreads on a baking sheet and brush them lightly with olive oil.
  • Spread ricotta evenly over each flatbread, making sure to leave a small border around the edges.
  • Sprinkle crumbled feta on top.

Cooking

  • Bake for about 8–10 minutes, or until the cheese is warm and the edges of the flatbread are golden brown.
  • In a small bowl, mix honey with the chopped rosemary.
  • Once the flatbreads are done, drizzle the warm rosemary honey over them.
  • Top with pomegranate seeds and chopped pistachios, then finish with a sprinkling of sea salt and freshly cracked black pepper.
  • Slice into wedges and serve warm.

Notes

For an extra layer of flavor, serve with a creamy yogurt dip or tzatziki. If you have leftovers, store in an airtight container for up to two days. Reheat in the oven at 350°F (175°C) for a few minutes until warmed through.
Keyword Flatbread, Holiday Appetizer, Pistachio, Pomegranate, Ricotta