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Rachael Ray

Lemon-Pepper Ricotta Spread

Serve with Roman-esco (Italian Romesco) with Red Snapper and Polenta with Peas and Pancetta.

Serve with Roman-esco (Italian Romesco) with Red Snapper and Polenta with Peas and Pancetta.

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

Preparation

Bake bread 10-12 minutes in a pre-heated 325°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.

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 10-12 minutes in a pre-heated 325°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.

Tags:30 Minute Meals, appetizers, cheese, Eats & Treats for the Big Game!, food processor or blender, fruit, grains and breads, rice, sides, snacks, spreads or dips, undoRS