Make up a platter of delectable delights. Baked cheesey ricotta rounds complement leftover Christmas ham for a super easy make ahead meal.

Prep Time : 1:20 | Cook Time : 0:45 | Total Time : 2:05 | Serving : 8 person.

Ingredients

• 300g fresh ricotta

• 1/2 cup vintage cheddar, grated

• 1/3 cup parmesan, grated

• 2 egg yolks

• 1 tablespoon fresh thyme leaves

• 1 tablespoon fresh chives, finely chopped

• 1/2 cup walnuts

• 1 tablespoon icing sugar

• 1 bunch watercress, sprigs picked

• Leftover ham, chilled, sliced (see Notes)

• 2 bunches asparagus, trimmed, steamed

• 250g Amoroso truss tomatoes

• 400g tomato medley mix, large tomatoes halved

• 1/4 cup fresh basil leaves

• 400g loaf crusty bread, sliced

Honey basil dressing

• 1/4 cup honey

• 1/4 cup extra virgin olive oil

• 1 1/2 tablespoons cider vinegar

• 2 tablespoons fresh basil leaves, finely shredded

Method

• Step 1

  Preheat oven to 200C/180C. Grease two 4cm-deep, 11cm (base) round springform pans. Line base and sides with baking paper, extending paper 2cm above edges of pans.

• Step 2

  Place ricotta, cheddar, parmesan, egg yolks, thyme and chives in a bowl. Season with salt and pepper. Stir until smooth and combined. Divide ricotta mixture evenly between prepared pans. Using a spatula, press ricotta mixture firmly into prepared pans, levelling tops. Place pans on a baking tray. Season with salt and pepper. Bake for 30 to 40 minutes or until golden and firm. Set aside to cool.

• Step 3

  Meanwhile, heat a small non-stick frying pan over medium heat. Add walnuts. Stir for 2 to 3 minutes or until toasted. Add sugar. Cook, stirring constantly, for 1 minute or until sugar melts and caramelises and walnuts are coated. Transfer to a baking paper-lined baking tray. Set aside to cool.

• Step 4

  Make Honey Basil Dressing; Whisk honey, oil and vinegar in a small bowl. Stir in basil. Season with salt and pepper.

• Step 5

  Carefully remove cheesecakes from pans. Arrange watercress, cheesecakes, sliced ham, asparagus and tomatoes on a serving board or platter. Scatter with walnuts and basil. Drizzle with dressing. Serve with crusty bread.