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.