Lemon-pepper ricotta spread

Add zingy lemon to this spread to compliment the cheeses.
  • 12 rounds sliced baguette or 8 larger rounds semolina bread
  • 100g ricotta cheese
  • 50g softened cream cheese
  • 1 lemon
  • A few sprigs fresh thyme, leaves chopped
  • 1 small clove garlic, grated or minced
  • 1 tsp coarse black pepper
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.

Rule the Kitchen with More Recipe Faves

Goat Cheese Truffles
Goat Cheese Truffles
Time
-
Serves
-
Difficulty
Easy
Antipasto
Antipasto
Time
-
Serves
-
Difficulty
Easy
Antip-achos Italian nachos and fish stick parm
Antip-achos Italian nachos and fish stick parm
Time
10
Serves
4
Difficulty
Easy
Pimento cheese
Pimento cheese
Time
-
Serves
8
Difficulty
Easy