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.
ZUCCHINI ROLLS IN FOUR CHEESE & BLUEBERRY SAUCE
DATES AND BACON CROQUETTE WITH BLACKBERRY-STRAWBERRY SAUCE
SCALLOP CARPACCIO OVER ENDIVES AND PHYSALIS WITH LEMON & GINGER DRESSING
SALMON WITH CEVICHE DRESSING, ONION AND BLUEBERRIES
Antipasto and berry skewers
SMOKED SALMON BRUSCHETTA WITH HUANCAINA-STYLE MAYONNAISE
TUNA TIRADITO WITH GINGER AND TURMERIC SAUCE
Beetroot and Pomegranate Hummus
CASHEW AND STRAWBERRY VINAIGRETTE BRUSCHETTAS
Blackberry and ricotta crostini