Ricotta, pomegranate and mint bruschetta

Matching the creamy texture of the cheese with crisp, sharp pomegranate and mint is a dazzling combination by Clodagh McKenna
By Clodagh McKenna
Ricotta, pomegranate and mint bruschetta
  • Rating:
  • Serves: 2-4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 200 g ricotta cheese, crumbled
  • 1/2 pomegranate, seeds only
  • 1/2 lemon, juice only
  • 3 slices sourdough bread
  • 2 tbsp fresh mint, finely chopped
  • extra virgin olive oil, for drizzling


1. Place the ricotta cheese, pomegranate seeds and lemon juice into a bowl and mix together.

2. Toast the sourdough slices until golden-brown on both sides.

3. Stir the mint into the ricotta mixture, then season to taste with salt and freshly ground black pepper. Add a glug of olive oil and mix through.

4. Drizzle the sourdough toasts on one side with extra virgin olive oil and top with a generous spoonful of the ricotta mixture on each piece.

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