Lemon-Pepper Ricotta Spread
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 293
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 42
- Sodium
- 390
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
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.