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.
Roquefort cheese and raspberries in syrup crostini
POTATO ROSTI WITH STRAWBERRIES
ROASTED PUMPKIN BRUSCHETTA WITH RICOTTA, CASHEWS AND DRIED BLUEBERRIES
Tenderloin and Blueberry Skewers
Potato and sweet potato toasts with avocado, shrimp, and blueberries
SALMON WITH CEVICHE DRESSING, ONION AND BLUEBERRIES
Alfalfa sprouts and strawberry-filled mini tacos
BABY CORN, CARAMELIZED ONION AND ROUGH BINDWEED FRUIT HUMMUS
QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE
Crustless sandwich with blackberries and white cheese