Ingredients
- 1 cup whole milk ricotta cheese
- 2 tablespoons honey plus more for drizzling
- flaky sea salt and black pepper
- 1 (12 ounce) box crackers
- 18-22 teaspoons fig preserves/jam (optional)
- 3 ounces prosciutto, torn
- 1 cup pomegranate arils
- fresh thyme, for serving
Instructions
1. In the bowl of a food processor or blender, pulse together the ricotta and honey until smooth and creamy. Season with salt and pepper.
2. Arrange the crackers on a serving plate. Spread each with a small amount of fig preserves (if using). Add a dollop of the whipped ricotta, then top each with a piece of torn prosciutto. Sprinkle the pomegranate arils and thyme over the prosciutto. Serve, drizzled with additional honey and sea salt.
