Cut the strawberries in halves.
Grind the pistachios into small pieces.
Slice the bread into thin slices and toast for 2 minutes on both sides.
Spread some peanut butter, then add strawberries, pomegranate arils, and sprinkle some pistachios.
Alfalfa sprouts and strawberry-filled mini tacos
Ricotta and Blueberry Bruschetta
Roast beef and raspberry appetizer
TUNA TIRADITO WITH PEACH PEBRE SAUCE
Gluten-Free Bruschetta with Strawberries
CREAM CHEESE AND STRAWBERRY DIP WITH CRACKERS
Tempura Vegetables with Strawberry Bittersweet Sauce
Pork Hawaiian roll sandwiches with blackberries
CLAM AND POMEGRANATE CEVICHE
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
