Muhammara Toast

Ingredients

• 4 Scheiben Sourdough bread
• 2 red bell peppers
• 100 g Walnuts
• 2 EL Pomegranate molasses
• 3 EL Olive oil
• 1 EL Lemon juice
• 1 TL Cumin (ground)
• 1/2 TL Cayenne pepper
• 1/4 TL Salt
• 1/4 TL Black pepper
• 2 EL Fresh parsley (chopped, for garnish)

Instructions

1. Preheat the oven to 200°C (400°F). Halve the bell peppers, remove the seeds, and place them skin-side up on a baking sheet.
2. Roast the bell peppers in the oven for 15-20 minutes until the skin is blistered and slightly charred. Remove them from the oven and let them rest in a sealed container or paper bag for 10 minutes to make peeling easier.
3. Meanwhile, lightly toast the sourdough bread slices and set them aside.
4. Peel the skin from the roasted bell peppers. Combine the peeled bell peppers, walnuts, pomegranate molasses, olive oil, lemon juice, cumin, cayenne pepper, salt, and black pepper in a blender or food processor.
5. Process until a smooth paste forms. Taste and adjust seasonings as needed.
6. Spread the muhammara paste generously over the toasted bread slices.
7. Garnish each toast with fresh chopped parsley and serve immediately.

Nutrition