HAM & BAKED RICOTTA CHEESE CAKE PLATTER

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

EQUIPMENT

• Two 4cm-deep, 11cm (base) round springform pans

How to Make

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.

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.

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.

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

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.

NUTRITION

• 2591 kj
  ENERGY
 
• 37.2g
  FAT TOTAL
 
• 13.4g
  SATURATED FAT
 
• 4.4g
  FIBRE
 
• 44g
  PROTEIN
• 145mg
  CHOLESTEROL
 
• 2618mg
  SODIUM
 
• 46.3g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

We used the Pineapple and Ginger beer glazed ham.