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.
POTATO AND TOMATO SNACKS WITH BLUEBERRY MAYONNAISE
Panko-crusted shrimp brochettes with raspberry sauce
Coriander and Blueberry Mousse
Blueberry and Cheddar cheese fondue with fine cuts of toasted Crostini
Chickpea, avocado, and strawberry pâté
Guacamole with pomegranate
Strawberry ceviche
QUESADILLAS WITH ARUGULA, SERRANO HAM & STRAWBERRIES
Brie cheese slices coated with cherry and ground walnut sauce served with rustic rolls
SALMON TARTARE WITH BLUEBERRIES AND ROUGH BINDWEED FRUIT
