For this recipe, Shaffer suggests seeking the cold smoked ricotta from Crooked Face Creamery in Skowhegan, as the smoke mixes magically with the fresh fruit and peppery greens.
Makes
8 servingsIngredients
- 2 cups fresh hulled and diced strawberries
- 2 tablespoons pomegranate seeds
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 baguette
- 1 cup ricotta cheese
- 2 cups arugula washed and chopped if the leaves are large
Instructions
- Preparation — Toss diced strawberries and pomegranate seeds with a pinch of salt and pepper in a mixing bowl. Set aside.
- Cut baguette, on bias, into at least 8 slices, preferably more.
- Spread slices with ricotta cheese and top with arugula. Spoon strawberries and pomegranate on top before serving.
