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.
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By reneesemail_2222330
Carlsbad, CA
on March 16, 2013
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This is a nice change from traditional dips and ranch dressing. To improve the consistency and flavor, use less lemon juice and add lemon zest. Thanks to Sista-G for the helpful tips. They worked!
By Sista-G
Laguna Niguel, CA
on January 14, 2011
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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
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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.
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