Right now at Imperfect, we have slightly undersized pomegranates that almost went to waste. To give these ruby-hued fruits the love they deserve, we recommend whipping up this simple ricotta that feels extra special with the addition of toasted rosemary and tart pomegranate seeds.
To easily open a pomegranate without making a mess, quarter your pomegranate and submerge the wedges into a bowl of cold water. Then, use your fingers to gently separate the pomegranate seeds from the skin and the white pith. The delicious seeds will sink to the bottom while everything you don’t want to eat will float to the top.
Serves 4-6 as an appetizer
- 2 cups whole milk ricotta cheese
- ⅓ cup + 2 tbsp olive oil
- ¾ cup pomegranate seeds + additional ¼ cup
- 4 tbsp honey, divided in two
- 6-8 large rosemary sprigs
- Salt and pepper, to taste
- Bread or pita for dipping
- Heat ⅓ cup olive oil in a small saucepan over medium high heat. Working in batches to not overcrowd the pan, toast rosemary sprigs until slightly brown and crispy. Remove from oil with a slotted spoon and let cool on a paper towel lined plate. Once cooled, pull off the crisped needles from the stems, lightly chop and set aside.
- Add ricotta to a mixing bowl with 2 tbsp olive oil, 2 tbsp honey, salt, and pepper to taste. Using a whisk or the whisk attachment of a stand mixer, whip for 2-3 minutes or until ricotta is smooth, light and airy.
- Gently fold in most of the pomegranate seeds and rosemary needles, leaving some set aside for garnish.
- Transfer the mixture to a bowl for serving and garnish with remaining pomegranate seeds, rosemary and honey. Serve with bread or pita for dipping.
Recipe Notes and Variations
- For cheese-free folks, we love this vegan ricotta that uses almonds as its base.
- We recommend serving crackers, pita, or a chewier type of bread like a baguette with the Whipped Ricotta.
If you’re in the mood for another fancy appetizer moment, try these Beet and Goat Cheese Canapés.