8 servings, 172 kcal per serving
Dice the avocado, add the pomegranate and julienned coriander.
Season with olive oil and salt.
Serve with corn tortillas as an appetizer
Blueberry, raspberry, and mint gazpacho
Mini berry pies
Phyllo dough roses with physalis sauce
DATES AND BACON CROQUETTE WITH BLACKBERRY-STRAWBERRY SAUCE
Avocado, shrimp, and blackberry hummus on a Chinese spoon
BELL PEPPER DIP WITH DRIED STRAWBERRY, BLUEBERRY AND PISTACHIO CRACKERS
COLD SHELLFISH POT WITH PHYSALIS & BLUEBERRIES
Pacific pomfret tiradito with physalis and leche de tigre
PHYLLO DOUGH SMALL EMPANADAS WITH BRIE CHEESE AND RASPBERRIES
BRIE AND BLUEBERRY BITES
