Right now at Imperfect, we have slightly undersized pomegranates that almost went to waste. To give these ruby-hued fruits the love they deserve, we recommend whipping up this simple ricotta that feels extra special with the addition of toasted rosemary and tart pomegranate seeds.
To easily open a pomegranate without making a mess, quarter your pomegranate and submerge the wedges into a bowl of cold water. Then, use your fingers to gently separate the pomegranate seeds from the skin and the white pith. The delicious seeds will sink to the bottom while everything you don’t want to eat will float to the top.
Serves 4-6 as an appetizer