Name: Ricotta Toasts with Pomegranate Olive Relish
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 50
Ingredients: 2 whole grain bagels, sliced into rounds; 2 tbs. olive oil; Salt and pepper to taste; 1 cup whole milk ricotta cheese; honey; 1.5 cups pomegranate seeds; 1/2 cup mixed olives, pitted and chopped; 1 tsp. grapefruit zest; 1 tbs. freshly squeezed grapefruit juice; 1/2 tsp fresh thyme, chopped

Ingredients

Scale

2 whole grain bagels, sliced into rounds
2 tbs. olive oil
Salt and pepper to taste
1 cup whole milk ricotta cheese
honey

Relish

1.5 cups pomegranate seeds
1/2 cup mixed olives, pitted and chopped
1 tsp. grapefruit zest
1 tbs. freshly squeezed grapefruit juice
1/2 tsp fresh thyme, chopped

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Instructions

Combine all relish ingredients into a mixing bowl. Let sit for at least 4 hours (or overnight) in the fridge.
Preheat oven to 325˚F.
Slice bagels into rounds – the slices don’t have to be the same shape, but should maintain even thickness.
Toss bagel slices with olive oil, salt, and pepper.
Arrange on a baking sheet. After about 5-7 minutes, check to see if the first side of the bagel slices are browned and crispy. If so, flip them and return to oven. Watch frequently to prevent burning!
Once both sides are crispy, remove from oven and let cool.
Spread ricotta on each toast, then top with about 1 teaspoon of relish.
Once all toasts are assembled, drizzle them with honey and serve.