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.
PHYLLO DOUGH SMALL EMPANADAS WITH BRIE CHEESE AND RASPBERRIES
Ricotta and Blueberry Bruschetta
EGG AND BLUEBERRY BREAD
Mini berry pies
BRIE AND BLUEBERRY BITES
ZUCCHINI ROLLS IN FOUR CHEESE & BLUEBERRY SAUCE
Guacamole with pomegranate
Marinated tofu and physalis Christmas sandwich
Mini sopaipillas with blood sausages and physalis chutney
PANKO-CRUSTED CAMBEMBERT CHEESE WITH RASPBERRY SAUCE