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.
MINI EMPANADAS FILLED WITH BAKED PEARS, ROQUEFORT CHEESE & ROUGH BINDWEED FRUIT
Marinated tofu tacos with raspberry and jalapeño jam
BELL PEPPER DIP WITH DRIED STRAWBERRY, BLUEBERRY AND PISTACHIO CRACKERS
Focaccia with raspberries, Roquefort cheese and onion in red wine
Roasted carrots with cashew and rough bindweed fruit cream
Avocado Semifreddo with Strawberries and Basil
Mini sopaipillas with blood sausages and physalis chutney
MAQUI BERRY FRENCH TOASTS WITH AGAVE SYRUP AND BLUEBERRIES
GRILLED CHEESE BROCHETTE WITH RASPBERRY SAUCE
VEGAN GRILLED BLACKBERRY, BASIL AND CHEESE SANDWICH
