For the cream of cheese
Work the Ricotta cheese with robiola until you have an homogeneous mix, add Parmesan cheese and the aromatic herbs (previously washed and chopped); add salt and pepper to taste and let the mixture rest in the fridge for about 1 hour.
After one hour, take the mixture from the fridge and, with the help of two teaspoons, form some quenelles and place them on the Spianata slices; then add an olive and wrap it all up and secure it with a toothpick.
To finish
Decorate the plate with the herbs fresh leaves used for the cream.
