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.
Tools You May Need
Recipe courtesy Sara Jenkins, Il Buco, NYC
Tools You May Need
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