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.
MUSHROOM & MACERATED CHERRY PÂTÉ
CRAB ROLL WRAPPED IN AVOCADO WITH CHERRY SAUCE
TENDERLOIN WITH SPANISH TORTILLA AND BERRY SAUCE FLAMBÉ WITH JACK DANIELS
Strawberry and Goat Cheese Pizza
Mushroom and Strawberry Ceviche
PHYSALIS CHUTNEY WITH WALNUT CRACKERS
SALMON-AVOCADO TARTARE WITH RASPBERRY-LIME SAUCE
MOZZARELLA, CHERRY TOMATO, BASIL AND BLACKBERRY BROCHETTES (KETO)
Skewers with blueberry sauce
Focaccia with raspberries, Roquefort cheese and onion in red wine
