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.
CASHEW AND STRAWBERRY VINAIGRETTE BRUSCHETTAS
Fried conger sticks with berry sauce
Tofu and Strawberry Brochettes
Five-season salad
Chilean pino and blueberry empanadas
Mini sopaipillas with blood sausages and physalis chutney
STRAWBERRY MANGO AND ROSEMARY JAM
Quinoa balls with blueberries and raspberries
Salmon, avocado, and strawberry tartare
MINI PERUVIAN CAUSA STUFFED WITH SHRIMP AND SPICY CHERRIES