- and - 
Recipes - and - Recipes¾ cup ricotta cheese
6 oz. Softened cream cheese
8 sprigs Italian parsley, coarsely chopped
8 sprigs basil (for garnish)
1 tablespoon chopped oregano or 1 tsp. Dried.
2 garlic cloves
¼ tsp. Hot pepper flakes
Juice of ½ lemon
10 peppercorns, lightly crushed
2/3 cups extra virgin olive oil
Method:
In small bowl, beat cheeses together with wooden spoon.
Divide into 6 portions and shape into balls or round cakes
Arrange in single layer in an oiled shallow dish.
Using blender or food processor, blend all remaining ingredients until fairly
smooth.
Pour mix over cheeses, cover dish and refridgerate at least three hours, turning
cheese a couple of times. (overnight is fine also)
Serve as a side, on top of something green!
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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