3 tablespoons butter
1/4 cup heavy cream
1/4 cup grated Romano cheese
7 ounces brie cheese, cubed
1/3 cup shredded Mozzarella cheese
salt and pepper to taste
Melt butter in a saucepan over medium heat; stir in cream and Romano. Cook until mixture starts to bubble, about 10 minutes. Stir in 1/2 cup of cheese and Mozzarella; occasionally stir in a little water. Cook until cheese is melted and mixture reached volume for cheese ball, about 2 minutes. Gradually stir in darkening cheese mixture, stirring constantly. While milk is still hot, pour milk in milk and egg mixture just until half way between 2 and 3/4 cup.
Preheat oven to 400 degrees F (200 degrees C).
Bake 10 minutes or until a knife inserted into center of loaf comes out clean.
To make the filling: In a small bowl, mix ricotta cheese, Appetini, and salt and pepper.