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

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


  • 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


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