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Ricotta Toasts with Pink POM Syrup

Ricotta Toasts with Pink POM Syrup

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  1. Heat oven to 400°F. Cut baguette into 20 ¼-inch slices. Place on a baking sheet, lightly brush with olive oil, and toast until just golden, 8 to 10 minutes.
  2. For the POM Peppercorn Syrup: Crush peppercorns with the bottom of a saucepan or in a mortar and pestle and toast in a medium saucepan over medium-high heat until fragrant, about 30 seconds.
  3. Add POM Wonderful 100% Pomegranate Juice to crushed peppercorns and bring to a boil. Add ⅔ cup of honey, stir to combine and reduce to a low boil. Cook until syrup is thick enough to coat the back of a spoon, about 30 minutes. Set aside to cool, then strain.
  4. While syrup is reducing, combine ricotta with remaining 2 tablespoons of honey. Set aside in the refrigerator until ready to serve.
  5. Spread ricotta mixture on each of the 20 pieces of toasts, drizzle with POM peppercorn syrup. Garnish with chopped pistachios and POM Pomegranate Arils.
  6. Serve immediately.


  • 2 cups POM Wonderful 100% Pomegranate Juice
  • POM Pomegranate Arils for garnish
  • 1 multigrain baguette
  • 1½ tablespoons pink peppercorns
  • ⅔ cup plus 2 tablespoons honey, divided
  • 15 oz. part-skim ricotta cheese
  • Chopped pistachios for garnish
  • Olive oil

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit