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.
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CHILEAN NORTHERN POT WITH PHYSALIS AND GREEN SAUCE
Artisan bread stuffed with cheeses and blueberries
Salmon carpaccio with blackberries, raspberries, and arugula
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SERRANO HAM, STRAWBERRIES, GOAT CHEESE & PHYSALIS SKEWERS
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