Pomegranate & Pistachio Holiday Flatbread with Rosemary Honey Drizzle
A festive appetizer combining creamy ricotta, salty feta, crunchy pistachios, and sweet pomegranate seeds, drizzled with a rosemary honey infusion.
Ingredients
Flatbread Base
- 2 pieces naan or flatbreads
- 1 tbsp olive oil For brushing flatbreads
Cheese Mixture
- 1/2 cup ricotta or cream cheese
- 1/4 cup crumbled feta
Toppings
- 1/4 cup shelled pistachios, roughly chopped
- 1/4 cup pomegranate seeds For garnish
- Fresh rosemary leaves For garnish
Rosemary Honey Drizzle
- 2 tbsp honey
- 1/2 tsp finely chopped fresh rosemary
- 1 tsp warm water
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place flatbreads on a baking sheet and brush them lightly with olive oil.
- Spread ricotta evenly over each flatbread, then sprinkle with crumbled feta.
Baking
- Bake for 8–10 minutes, until the edges are crisp and the cheese is slightly melted.
- While the flatbreads bake, prepare the rosemary honey drizzle by mixing honey, finely chopped rosemary, and warm water in a small bowl. Allow it to infuse for 5 minutes.
Assembly
- Once the flatbreads are ready, remove them from the oven and top with chopped pistachios, pomegranate seeds, and fresh rosemary leaves.
- Drizzle generously with the infused honey before serving.
- Slice and enjoy warm as a festive, sweet-savory appetizer or light meal.
Notes
For an elegant touch, serve the flatbread with a simple arugula salad dressed in lemon vinaigrette. Pair it with a glass of chilled white wine or sparkling water to enhance the flavors. You can even offer a side of balsamic reduction for an added zing!