Recipe courtesy of Sara Jenkins
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10 min
5 min
5 min
2 servings



Slice ciabatta bread into serving sizes and toast on both sides, in the oven or grill. Set aside.

Pound the peppers, garlic, and walnuts in a mortar. Slowly add olive oil to make an amalgamated paste. Next, add pomegranate molasses. Finally, season with salt and pepper, to taste.

Put generous spoonfuls of the paste on the toast.

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