- 1 loaf ciabatta bread
- 1 cup roasted red peppers
- 2 cloves garlic
- 1/4 cup chopped walnuts
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- 2 tablespoons pomegranate molasses
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.
Recipe courtesy of Sara Jenkins, Il Buco, NYC