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
Website by CS Design Studios