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

Ingredients

  • 2 tbsp butter, softened
  • 100g fresh ricotta
  • ¼ 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
  • ¼ bunch watercress

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

Ready in
Serves
1

Baked ricotta complements this mild ham – an elegant platter for serving guests.

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