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.
Pacific pomfret, salmon, passion fruit, and rough bindweed ceviche
Chickpea, avocado, and strawberry pâté
BEEF TARTARE WITH BLACKBERRY AND MINT REDUCTION
CLAMS WITH GREEN SAUCE & ROUGH BINDWEED FRUIT PEBRE SAUCE
Ricotta toasts and quick berry jam
Philadelphia cream cheese with caramelized pomegranate
Blackberry and ricotta crostini
Potato and sweet potato toasts with avocado, shrimp, and blueberries
PANKO-CRUSTED CAMBEMBERT CHEESE WITH RASPBERRY SAUCE
PANKO-FRIED CALAMARI WITH CHERRY PEBRE SAUCE
