Name: Leg Ham and Baked Ricotta Platter with Quail Eggs and Pickled Walnuts
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 tbsp butter, softened; 100g fresh ricotta; 1/4 cup Parmesan cheese, finely grated; 1 egg, lightly whisked; Seasoning, to taste; 500g Don Champagne Shaved Leg Ham; 100g pickled walnuts; 8-10 cornichons; 1 cup smoked olives; 6 quail eggs, boiled for 3 minutes, iced, peeled and halved; 1/4 bunch watercress

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Preheat oven to 180°C. Grease four ramekins with butter
Combine ricotta, parmesan, egg and seasoning. Fill into ramekins and bake for 12-15 minutes or until an inserted skewer comes out clean. Chill
Remove chilled ricotta from ramekin, place on platter with ham, walnuts, cornichons, olives, quail eggs and watercress

Preheat oven to 180°C. Grease four ramekins with butter
Combine ricotta, parmesan, egg and seasoning. Fill into ramekins and bake for 12-15 minutes or until an inserted skewer comes out clean. Chill
Remove chilled ricotta from ramekin, place on platter with ham, walnuts, cornichons, olives, quail eggs and watercress

Preheat oven to 180°C. Grease four ramekins with butter
Combine ricotta, parmesan, egg and seasoning. Fill into ramekins and bake for 12-15 minutes or until an inserted skewer comes out clean. Chill
Remove chilled ricotta from ramekin, place on platter with ham, walnuts, cornichons, olives, quail eggs and watercress

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