6 servings
Spread a thick layer of ricotta on the bread slices. Put the blackberries over the ricotta, add honey, salt, and pepper. Top with minced fresh mint and serve.
Tempura Vegetables with Strawberry Bittersweet Sauce
Tenderloin and Blueberry Skewers
CAMEMBERT AND BLUEBERRY-STUFFED BASKETS
SCALLOP CARPACCIO OVER ENDIVES AND PHYSALIS WITH LEMON & GINGER DRESSING
Vegan eggplant and chestnut bites with cherry sauce
SMOKED SALMON, CREAM CHEESE AND BLACKBERRY-FILLED PROFITEROLES
SEA BASS TIRADITOS WITH PHYSALIS, MANGO, AVOCADO AND BLACKBERRIES
QUESADILLAS WITH ARUGULA, SERRANO HAM & STRAWBERRIES
Coriander and Blueberry Mousse
PACIFIC POMFRET TIRADITO WITH LEMON AND RASPBERRY DRESSING