Lemon-Pepper Ricotta Spread

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  • Level: Easy
  • Total: 27 min
  • Prep: 15 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
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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


  1. Bake bread 10 to 12 minutes in a preheated 325 degree F oven to toast.
  2. 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.