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.
SEA BASS CEVICHE & ROUGH BINDWEED FRUIT
ROQUEFORT CHEESE MOUSSE
Sweet potato and raspberry chipotle sauce burrito bowl
BABY POTATOES STUFFED WITH SOUR CREAM, BLUEBERRIES AND CHIVES
Focaccia with raspberries, Roquefort cheese and onion in red wine
Brie cheese with rough bindweed fruit
DATES AND BACON CROQUETTE WITH BLACKBERRY-STRAWBERRY SAUCE
CHILEAN NORTHERN POT WITH PHYSALIS AND GREEN SAUCE
Antipasto and berry skewers
Potato and sweet potato toasts with avocado, shrimp, and blueberries
