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.
Breakfast toast
Focaccia with raspberries, Roquefort cheese and onion in red wine
PHYLLO DOUGH SMALL EMPANADAS WITH BRIE CHEESE AND RASPBERRIES
COLD SHELLFISH POT WITH PHYSALIS & BLUEBERRIES
MINI PERUVIAN CAUSA STUFFED WITH SHRIMP AND SPICY CHERRIES
Ricotta and Blueberry Bruschetta
Dough cups filled with caramelized onion, cream cheese, and blackberries
Cheese and dehydrated berries grazing platter
OYSTER COCKTAIL WITH BERRY & CITRUS JUICE
TUNA PATE WITH ROUGH BINDWEED FRUIT & WALNUT SAUCE
