Ingredients

1 Each Fully Baked Plain Oven Fired Flats 6.5 X 6.5 In Square (#01946)
1/4 C Cranberries, Dried, Sweetened, Roughly Chopped
1 tbsp. Pomegranate Seeds
1 Each Shallot, Finely Chopped
1 tbsp. Olive Oil
1 tbsp. Balsamic Vinegar
1 tbsp. Honey
2 tsp. Fresh Parsley
1 tbsp. Fresh Orange Zest, Strips
4 oz Ricotta Cheese
1/2 C Baby Arugula
Salt

Directions

1
 Combine the pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl.
2
 Toast flatbread until warm and edges lightly toasted.
3
 Spoon ricotta over warm flatbread and spread lightly.
4
 Arrange arugula over ricotta and cut into serving pieces.
5
 Top each slice with pomegranate mixture and serve cold
1 flatbread