pomegranate & ricotta toast
January 10, 2014 § Leave a comment
I made a few wonderful things over the holidays, meals that take longer to prep and are meant to be shared. I made fresh potato gnocci, something I haven’t done since I lived in Florence six years ago. I made jam, Rice Krispie treats and spicy pretzels to munch on. Most of these things were gobbled up quickly, no leftovers to spare, but a few things traveled back home with me, which forced me to think of new ways to finish them.
I think it’s important when cooking to think outside the box a bit. I made this wonderful pomegranate jam which I had on toast and English muffins for more than a few breakfasts, but that got old quickly. I stirred it into yogurt with a side of granola. And to finish up the last jar I made this crostini with creamy ricotta. I never would have thought of this combination if I hadn’t made the jam to begin with.
I have found myself over the last few months, walking into the grocery store in a daze. Buying the same vegetables, the same fruit and the same grains. Even if my recipes are a bit different each week, the flavor profile ends up being much the same. How boring. I am hoping to be a bit more adventurous over the next year. I know this will lead to some horrible recipes, more findings of ingredients I don’t necessarily like, but I will also discover some wonderful food that I won’t believe I have been living without for so long. Every once in awhile we need to reboot in the kitchen. I can’t wait to share my new discoveries with you!
Pomegranate & Ricotta Toast
pomegranate jam (see recipe below)
Preheat oven to 400 degrees.
Slice bread rather thinly. Place slices on a baking sheet and brush the tops of each with a bit of olive oil. Bake for 6-8 minutes until the tops are just slightly browned and crisp to the touch. Remove from the oven and allow to cool slightly.
When bread is cooled, spread a layer of ricotta on each and top with the pomegranate jam and a sprinkling of thyme.
Serve immediately while the bread is still slightly warm, otherwise it will become too soft from the cheese.
Inspired by Green Kitchen Stories
1 1/2 cups pomegranate seeds (from 2-3 pomegranates)
1 cup frozen raspberries
1/3 cup agave syrup
1 tablespoon lemon juice
1/2 tablespoon fresh thyme leaves
Slice the pomegranate in half. Pull the membrane apart and pick out the seeds. Discard the membrane and place all the seeds into a medium sauce pan. (Mind you this is a messy job. Pomegranate juice will stain and it likes to get everywhere; prepare accordingly.)
Add the raspberries and agave to the pomegranate pot and set on medium heat. Stir until combined and then allow everything to come to a boil. Once boiling, turn heat down to medium-low and allow to simmer, uncovered, for 20 minutes, stirring occasionally.
In the meantime, sterilize a cute jar or two, and allow to fully dry.
Add the lemon juice and thyme to the pot and simmer for an additional 5-10 minutes. This jam will be on the soupier side so do not wait for it to thicken.
Remove from the heat and pour into the jam jars. Allow to cool completely before covering and keeping in the refrigerator for up to two weeks.