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 TEMAKI WITH CREAM CHEESE, STRAWBERRIES & TERIYAKI SAUCE
TUNA PATE WITH ROUGH BINDWEED FRUIT & WALNUT SAUCE
PHYLLO DOUGH SMALL EMPANADAS WITH BRIE CHEESE AND RASPBERRIES
Focaccia with raspberries, Roquefort cheese and onion in red wine
Five-season salad
Mini sopaipillas with blood sausages and physalis chutney
Cashew and strawberry vinaigrette bruschettas
TUNA TIRADITO WITH DRIED TOMATOES, ROUGH BINDWEED FRUIT AND MUSTARD-CHILI DRESSING
ROQUEFORT & POMEGRANATE PHYLLO DOUGH ROLLS
CLAMS WITH GREEN SAUCE & ROUGH BINDWEED FRUIT PEBRE SAUCE