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.
Raspberry Camembert
SOURDOUGH TOASTS WITH PEANUT BUTTER, STRAWBERRIES AND POMEGRANATE
CREAM CHEESE AND STRAWBERRY DIP WITH CRACKERS
Brie cheese with rough bindweed fruit
BABY CORN, CARAMELIZED ONION AND ROUGH BINDWEED FRUIT HUMMUS
ROUGH BINDWEED FRUIT SCONES & ROQUEFORT CHEESE
ABALONE CARPACCIO WITH ARTICHOKES, CHERRIES & ROUGH BINDWEED FRUIT
Mini sopaipillas with blood sausages and physalis chutney
Mini berry pies
TUNA TIRADITO WITH DRIED TOMATOES, ROUGH BINDWEED FRUIT AND MUSTARD-CHILI DRESSING