1) Bake the bread for 10 to 12 minutes in a preheated 160C/Gas 3 oven to toast.
2) Gently squeeze the liquid from the ricotta using paper towels. Combine the ricotta with the cream cheese in a food processor and add the zest and juice of one lemon, thyme, garlic and pepper. Process until smooth,
Transfer to a serving dish and serve with toast.