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Ingredients
Lemon Ricotta:
- 1 cup whole-milk ricotta
- 3 tablespoons heavy cream
- Zest from 1 Wonderful Seedless Lemon
- Juice from ½ Wonderful Seedless Lemon
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
POM Bruschetta:
- 1 loaf French bread, sliced into twelve ½-inch-thick pieces
- ½ cup extra-virgin olive oil, divided
- 1 cup cherry tomatoes, quartered
- ½ cup POM Wonderful Pomegranate Arils
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Garnish:
- 5 fresh basil leaves
- Zest from 1 Wonderful Seedless Lemon
Preparation
- For the lemon ricotta: In the bowl of a food processor, combine the ricotta, heavy cream, lemon zest and juice, salt, and pepper. Blend until the ricotta is creamy and smooth, about 2 minutes.
- For the POM bruschetta: Preheat the oven to 400°F. Arrange the bread slices on a baking sheet lined with parchment paper or aluminum foil. Brush each piece of bread on both sides with ¼ cup olive oil.
- In a medium bowl, combine the remaining ¼ cup olive oil, cherry tomatoes, POM Wonderful Pomegranate Arils, salt, and pepper; gently stir to combine. Cover and set aside to marinate for 30 minutes.
- Stack the basil leaves on top of each other and roll them tightly together. Starting on the long side of the stack, slice with a sharp knife into very thin slices.
- To serve: Spread a tablespoon of ricotta mixture evenly over each piece of toasted bread. Top with a tablespoon of the POM bruschetta mixture and garnish with the basil slices and lemon zest.
In This Recipe
Wonderful® Seedless Lemons
Where to BuyIn This Recipe
Wonderful® Seedless Lemons
Where to Buy
