Best Ricotta Lemon Spread Recipes

Bruschetta with Ricotta-Lemon Spread image

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 8

1 baguette, sliced on bias
1 clove garlic
1 cup ricotta cheese
2 teaspoons finely grated lemon zest
Coarse salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh oregano, finely chopped

Steps:

Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove.
Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.

Ricotta Cheese Spread With Lemon and Herbs image

Provided by windy_moon

Categories Spreads

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) container whole milk ricotta cheese or 1 (15 ounce) container part-skim ricotta cheese
1 garlic clove (crushed through a press)
1 teaspoon grated lemon zest
1 teaspoon fresh thyme leave (stripped from the stem)
1 pinch salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
4 basil leaves (rolled and cut into strip for garnish)

Steps:

Empty the container of ricotta into a strainer and place over a bowl.
Cover and refrigerate for at least 4 hours or overnight. (You can cut down the drain time several ways - 1) don't bother to drain at all, you'll just have a lot more moisture in your final product 2) drain at room temperature for 1 hour or 3) just drain for as long as you have patience and then, proceed!).
Combine drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, salt and pepper.
Stir until blended.
Mound onto the center of a shallow bowl or serving plate and drizzle with oil.
Sprinkle the remaining 1/2 teaspoon of lemon zest and 1/2 teasonpoon of thyme over the top. Garnish with strips of basil.
Serve with crackers, bread, or raw vegetables.
*I used the 4 hour drain time as the cooking time for this recipe*.

Nutrition Facts : Calories 123.5, Fat 10.3, SaturatedFat 4.9, Cholesterol 27.1, Sodium 64.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 6

Lemon-Pepper Ricotta Spread image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 7

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

Steps:

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.

Ricotta-Lemon Spread image

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 4

1/2 cup ricotta cheese
1/2 cup goat cheese, room temperature
1 tablespoon finely grated lemon zest
Coarse salt and freshly ground pepper

Steps:

Stir together ricotta and goat cheese until smooth. Stir in zest. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.