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Seasoned Ricotta with Pomegranate Seeds, Persimmon, and Balsamic

Seasoned Ricotta with Pomegranate Seeds, Persimmon, and Balsamic
Serves 4
Garnished with pomegranate seeds and persimmon, this cheesy seasonal dish can be served for breakfast or dessert. You’ll have leftover seasoned ricotta; it will keep, refrigerated, for up to a week. Enjoy by the spoonful as a snack, dollop on mushroom pasta, or spread on avocado toast.
  1. 3 pounds ricotta cheese
  2. 3 lemons, zested and juiced
  3. ½ cup olive oil
  4. 2 tablespoons kosher salt
  5. 1 teaspoon ground black pepper
  1. 3 Fuyu persimmons
  2. 2 cups pomegranate seeds
  3. ¼ cup balsamic vinegar
  1. ►SEASONED RICOTTA: Combine all ingredients in a large bowl and mix well. Measure out 2 cups and reserve remainder for another use (see headnote).
  2. ►TO SERVE: Peel persimmons and slice thinly. Divide ricotta evenly among 4 bowls and top each with equal amounts persimmon slices, pomegranate seeds, and balsamic vinegar.
culture: the word on cheese https://culturecheesemag.com/
Photography by Jennifer May

Sohail Zandi

Sohail Zandi is the chef and co-owner of Brushland Eating House in Bovina, N.Y.

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