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Pear, Blue Cheese, Pomegranate and Arugula Flatbread

  • Crisp flatbread, crackers, or cooked thin-crust pizza dough
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup Cheri’s Desert Harvest Pomegranate Jelly
  • 1 ounce (1/4 cup) blue cheese, crumbled
  • 2 cups baby arugula
  • 1 bosc pear, thinly sliced
  • 1/2 cup pomegranate seeds
  • 1 teaspoon pomegranate balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • small pinch salt
  • Cracked black pepper

Combine ricotta cheese, pomegranate jelly, and blue cheese. Spread a thin layer over the top of the flatbread. Top with the arugula, a pear slice, and some pomegranate seeds. Whisk together the vinegar, oil, and salt, drizzles over the top, sprinkle with a little cracked pepper.

Serves 8 pizza-size slices or 16 small appetizers.

Recipe by Judith Baigent-King CCP
Teaching Chef / Culinary Concepts