Mix the mashed blueberries with the cream and Cheddar cheese and simmer until obtaining a creamy sauce.
Season with salt, pepper, and oregano.
Keep in a fondue pot and serve with Crostini.
VEGAN PHYSALIS FOCACCIA BREAD
Clam and pomegranate ceviche
Mediterranean raspberry-stuffed avocado
Vegan eggplant and chestnut bites with cherry sauce
Crustless sandwich with blackberries and white cheese
SESAME-CRUSTED TUNA TATAKI WITH ARUGULA, CRESS & BLUEBERRIES
ROQUEFORT CHEESE MOUSSE
“Carpaccio trilogy” zucchini, mushrooms, beetroots, and raspberry dressing
DILL SALMON BROCHETTES WITH WOK-SAUTEED BERRIES
Quinoa Pizza with Mozzarella, Basil, and Strawberries (gluten-free)
