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.
Antipasto and berry skewers
Sea bass tiraditos with avocado and raspberries
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
Pâté with Raspberries
Peanut-crusted tofu and rosemary strawberry sauce
Artisan bread stuffed with cheeses and blueberries
Baked eggplant rondelle with smoked salmon and blue cheese with Carménère and blackberry sauce
FALAFEL LOAF WITH ROUGH BINDWEED FRUIT JAM
Marinated tofu tacos with raspberry and jalapeño jam
Pita bread with turkey breast, avocado, and strawberries