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.
Vegan zucchini and strawberry caramelized flatbread
CHILEAN NORTHERN POT WITH PHYSALIS AND GREEN SAUCE
Sweet potato and raspberry chipotle sauce burrito bowl
BREADED CHICKEN SKEWERS WITH POMEGRANATE AND BLUEBERRY SAUCE
Tempura Vegetables with Strawberry Bittersweet Sauce
Mozzarella cheese, blueberry, and basil brochettes
Salmon marinated in blackberries
SMOKED SALMON, CREAM CHEESE AND BLACKBERRY-FILLED PROFITEROLES
Mediterranean raspberry-stuffed avocado
ABALONE CARPACCIO WITH ARTICHOKES, CHERRIES & ROUGH BINDWEED FRUIT
