Ricotta Cheese Fondue

Making a little fondue as a hors d'oeuvres will look impressive even though it is quit simple. I like to serve cheese fondue with little warm crostini brushed with a little garlic butter.
3 Tablespoons butter
4 ounces Fontina cheese
Pepper to taste
juice of a lemon
1 Tablespoon chopped parsley
1 cup Ricotta cheese

Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat.
Add the fontina and ricotta cheese, and pepper.
Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
Stir in lemon juice, and garnish with the parsley if desired.