Ham and baked ricotta cheesecake platter
recipe

Delicious Ham and baked ricotta cheesecake platter Recipe

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

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