Ingredients
2 cups fresh ricotta cheese
1/4 cup heavy cream
zest of one lemon
2 tsp chopped thyme leaves
1 Tbs Melgarejo Hojiblanca EVOO
salt & pepper
Directions:
Beat ricotta and heavy cream with a mixer until light & fluffy, about 2 minutes. Beat in lemon zest and thyme. Season with salt & pepper. Drizzle EVOO and serve with your favorite choice of toasted bread.