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.
SALMON-AVOCADO TARTARE WITH RASPBERRY-LIME SAUCE
Roast beef and raspberry appetizer
ABALONE CARPACCIO WITH ARTICHOKES, CHERRIES & ROUGH BINDWEED FRUIT
CLAM AND POMEGRANATE CEVICHE
Chicken curry, blueberry, and pineapple skewers
PACIFIC POMFRET TIRADITO WITH LEMON AND RASPBERRY DRESSING
DRUNKEN SCALLOPS WITH ROUGH BINDWEED FRUIT
SEA BASS TIRADITOS WITH PHYSALIS, MANGO, AVOCADO AND BLACKBERRIES
Ricotta toasts and quick berry jam
PANKO-CRUSTED SALMON ROLLS WITH BERRY SOY SAUCE