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Seasoned Ricotta with Pomegranate Seeds, Persimmon, and Balsamic


Seasoned Ricotta with Pomegranate Seeds, Persimmon, and Balsamic

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.
Servings 4

Ingredients
  

SEASONED RICOTTA

  • 3 pounds ricotta cheese
  • 3 lemons zested and juiced
  • ½ cup olive oil
  • 2 tablespoons kosher salt
  • 1 teaspoon ground black pepper

TO SERVE

  • 3 Fuyu persimmons
  • 2 cups pomegranate seeds
  • ¼ cup balsamic vinegar

Instructions
 

  • ►SEASONED RICOTTA: Combine all ingredients in a large bowl and mix well. Measure out 2 cups and reserve remainder for another use (see headnote).
  • ►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.
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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