Fresh Ricotta With Basil And Parsley - cooking recipe

Ingredients

1 lb whole milk ricotta cheese
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/4 teaspoon mild green chili pepper
salt and pepper
olive oil

Preparation

Combine the ricotta, basil, parsley and chile in a bowl. Stir to distribute ingredients evenly. Add salt to taste.
Cover and refrigerate for at least 30 minutes.
Remove from the refrigerator and bring to room temperature before serving.
Transfer to a serving plate and shape into a dome.
Drizzle with olive oil and grind black pepper over the top.
Serve with crostini and place a cruet of olive oil and a pepper grinder on the table.