Use a baller to hollow out the strawberries, previously washed and dried.
Fill each strawberry with ricotta and add a cress sprig as decoration on top.
Once ready, wrap with a sheet of serrano ham and serve as a starter or appetizer.
PACIFIC POMFRET TEMAKI WITH CREAM CHEESE, STRAWBERRIES & TERIYAKI SAUCE
Ricotta and Blueberry Bruschetta
MUSHROOM & MACERATED CHERRY PÂTÉ
Artichokes with blueberry mayonnaise
Panko-crusted shrimp brochettes with raspberry sauce
RICOTTA, ROASTED PEAR AND POMEGRANATE CROSTINI
Brie cheese slices coated with cherry and ground walnut sauce served with rustic rolls
Chickpea, avocado, and strawberry pâté
Delicate salmon roll filled with raspberries on camembert cheese
Guacamole with pomegranate
