12 rounds sliced baguette or 8 larger rounds semolina bread
1 cup ricotta cheese
1/2 cup softened cream cheese
A few sprigs fresh thyme, leaves chopped
1 small clove garlic, grated or minced
1 teaspoon coarse black pepper
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.