Recipe courtesy of Sara Jenkins
Herb Bread
Getting reviews...
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 293
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 247 mg
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 293
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 247 mg
Ingredients
Directions
- 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.
