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.
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
CRAB ROLL WRAPPED IN AVOCADO WITH CHERRY SAUCE
Roasted carrots with cashew and rough bindweed fruit cream
Bittersweet Tilapia Tacos
Vegan physalis focaccia bread
Gluten-Free Bruschetta with Strawberries
SERRANO HAM, STRAWBERRIES, GOAT CHEESE & PHYSALIS SKEWERS
Blackberry skewers in Mozarella di Bufala and arugula
Delicate salmon roll filled with raspberries on camembert cheese
FETA SKEWERS WITH BLACKBERRIES AND MANGO