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Whipped Ricotta with Pomegranate and Toasted Rosemary
Ingredients
  • 2 cups whole milk ricotta cheese
  • ⅓ cup + 2 tbsp olive oil
  • ¾ cup pomegranate seeds + additional ¼ cup
  • 4 tbsp honey, divided in two
  • 6 to 8 large rosemary sprigs
  • Salt and pepper, to taste
  • Bread, crackers, or pita for dipping
Note: Ingredients may have been altered from the original.
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