Eat them alone or use as a garnish paired with any charcuterie.
These are wonderful. I typically split these with a sharp paring knife (the crunch of the seeds can be a bit much for some folks) to reduce the seed crunch. I add them to some dishes to add some depth or on a board with the sweet peppers and Gherkins and the small toast they offer. These are somewhat unusual but remind me of a caper mixed with a blackberry. I leave the stem on for presentation. Give them a try to expand your pallet and add some interesting variance to your flavor profile.
bought these for a charcuterie board - perfect addition
I’m happy with this purchase, it compliments well the pate.