Lemon-Pepper Ricotta Spread (Rachael Ray) |
|
 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
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:
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.
|
|