6 servings
Place the slices on a plate.
Using a cheese slicer, cut some small parmesan cheese flakes and add them on top of the carpaccio, then the blueberries, and finally, pour the lemon juice, olive oil, and some salt and pepper.
ROUGH BINDWEED FRUIT SCONES & ROQUEFORT CHEESE
COLD SHELLFISH POT WITH PHYSALIS & BLUEBERRIES
Cashew and strawberry vinaigrette bruschettas
Berries platter
PÂTÉ ROLL WITH NUT CRUST AND FIG CHUTNEY
Vegan sandwich with raspberry mayonnaise
BABY POTATOES STUFFED WITH SOUR CREAM, BLUEBERRIES AND CHIVES
SESAME-CRUSTED TUNA TATAKI WITH ARUGULA, CRESS & BLUEBERRIES
FETA SKEWERS WITH BLACKBERRIES AND MANGO
Roquefort cheese and raspberries in syrup crostini