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.
Peanut-crusted tofu and rosemary strawberry sauce
Chilean pino and blueberry empanadas
Pacific pomfret tiradito with physalis and leche de tigre
RICOTTA, ROASTED PEAR AND POMEGRANATE CROSTINI
PÂTÉ ROLL WITH NUT CRUST AND FIG CHUTNEY
PANKO-CRUSTED CAMBEMBERT CHEESE WITH RASPBERRY SAUCE
Beef carpaccio with blueberries and parmesan cheese
Focaccia with raspberries, Roquefort cheese and onion in red wine
Marinated tofu tacos with raspberry and jalapeño jam
BRIE AND BLUEBERRY BITES