Cut the strawberries in halves.
Grind the pistachios into small pieces.
Slice the bread into thin slices and toast for 2 minutes on both sides.
Spread some peanut butter, then add strawberries, pomegranate arils, and sprinkle some pistachios.
RICOTTA, ROASTED PEAR AND POMEGRANATE CROSTINI
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
Octopus carpaccio with Thai sauce and blueberries
PROFITEROLE AND BERRY TOWER
Artichokes with blueberry mayonnaise
Mini sopaipillas with blood sausages and physalis chutney
MOZZARELLA, CHERRY TOMATO, BASIL AND BLACKBERRY BROCHETTES (KETO)
Potato and sweet potato toasts with avocado, shrimp, and blueberries
Pastrami rolls filled with cream cheese, blackberries, and walnuts
Chilean pino and blueberry empanadas
