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.
Pâté with Raspberries
DRIED TOMATO HUMMUS WITH AVOCADO, CHERRY TOMATOES AND ROUGH BINDWEED FRUIT WITH BASIL PESTO
BAKED SWEET POTATO WITH RICOTTA & STRAWBERRIES
FALAFEL LOAF WITH ROUGH BINDWEED FRUIT JAM
TUNA PATE WITH ROUGH BINDWEED FRUIT & WALNUT SAUCE
ROQUEFORT & POMEGRANATE PHYLLO DOUGH ROLLS
ROASTED SWEET POTATOES WITH YOGURT AND POMEGRANATE SAUCE
Raspberry Camembert
Mozzarella cheese, blueberry, and basil brochettes
Brie cheese slices coated with cherry and ground walnut sauce served with rustic rolls
