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.
MAQUI BERRY FRENCH TOASTS WITH AGAVE SYRUP AND BLUEBERRIES
Guacamole with pomegranate
Phyllo dough roses with physalis sauce
Artisan bread stuffed with cheeses and blueberries
Beef carpaccio with blueberries and parmesan cheese
Salmon and physalis ceviche
ABALONE AND BLUEBERRY TIRADITO WITH CORIANDER-AVOCADO DRESSING
Mediterranean raspberry-stuffed avocado
Salmon, avocado, and strawberry tartare
ARTICHOKE, PALM HEARTS, SPINACH AND STRAWBERRY HOT DIP