Photo: Lemon-Pepper Ricotta Spread Recipe
Ingredients
- 12 rounds sliced baguette or 8 larger rounds semolina bread
- 1 cup ricotta cheese
- 1/2 cup softened cream cheese
- 1 lemon
- A few sprigs fresh thyme, leaves chopped
- 1 small clove garlic, grated or minced
- 1 teaspoon coarse black pepper
Directions
Bake bread 10 to 12 minutes in a preheated 325 degree F oven to toast.
Gently squeeze liquid from ricotta in paper towels. Combine the ricotta with cream cheese in food processor and add the zest and juice of 1 lemon, thyme, garlic and pepper. Process until smooth and transfer to a serving dish. Serve with toast.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By Sista-G
Laguna Niguel, CA
on January 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made this 3-4 times now and found that there are three key tips to perfection: 1 Make it 24 hours ahead so the excellent flavors can meld; 2 Serve it at room temperature; and, 3 The bread you serve it with is key - it's best when spread on a hot/warm piece of garlic bread/toast or garlic flat bread. It's worth 5 stars if you follow my tips. Excellent pairing with seafood or on a garlic-anchovy-EVOO toast. Thanks, Rach'!
By cfoley_9611788
Cherry Hill, NJ
on January 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A little different. Wasn't so crazy at first but it grew on me and the company had nice things to say about it. Had a nice freshness to it.
By katelandwehr_12...
Indianapolis, 53
on June 03, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This spread is wonderful love the combo of lemon, thyme and black pepper. I added more thyme than the recipe calls for to give it some extra flavor. It is also great served on roasted garlic bread!
Read all 9 reviews