Leg Ham and Baked Ricotta Platter with Quail Eggs and Pickled Walnuts

Recipe by DON Smallgoods

Super easy, super impressive ham and ricotta platter with quail eggs is a delightful way to enjoy an easy grazing board lunch with friends. Perfect for Christmas, New Year's eve parties for a picnic.

Prep 15 minCook 20 minServes 2

Ingredients

Method

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

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