Creamy Zucchini & Ricotta Spread

        From the blog For Love of the Table

1 c. zucchini mousseline

3/4 c. whole milk ricotta (drained if wet)

Zest of 1 lemon

1/2 to 1 t. lemon juice

1 small clove of garlic, smashed to a purée with a pinch of salt

1/2 t. picked thyme, chopped

Salt & pepper, to taste

Olive oil

Toasted walnuts, coarsely broken

Place the first six ingredients in a bowl and stir until well blended.  Season to taste with salt & pepper...adding more lemon juice, if necessary.

Serve mounded in a bowl, or dolloped onto individual plates, drizzled with olive oil and sprinkled with walnuts.  Serve crisp toasts or pita chips.