Yield: 1 Servings
|4 ounces||Soft chevre; (goat cheese)|
|4 ounces||Cream cheese|
|1 tablespoon||Fresh parsley; minced|
|1 tablespoon||Fresh marjoram; minced|
|2 teaspoons||Fresh dill; minced|
|\N \N||TT black pepper|
|\N \N||As needed olive oil|
1. Combine all well.
Can be formed into a ball with toasted chopped walnuts on the outside, Placed in an earthenware or glass dish and drizzle with pure olive oil.
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 527 by CuisineArt <CuisineArt@...> on Jan 14, 1998