- 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.