Roasted Red Pepper & Burrata Toast

The red pepper dip is also known as Muhammara. The dip recipe will have about 2-3 servings.

Ingredients:

For the red pepper dip:

2 red bell peppers - cut into halves

¼ cup walnuts- roasted and unsalted

1 teaspoon sumac

1 tbsp. paprika or Aleppo pepper

⅓ cup bread crumbs

1 tbsp. tomato paste

3 heads of garlic (1 is for the toast)

1 tbsp. date honey (or regular honey)

2 tbsp. olive oil

Salt and black pepper to taste

*For extra heat, add 1 serrano pepper

For the toast:

1 slice of sourdough bread

1-2 tbsp. red pepper dip

1 Burrata

Fresh parsley, chopped

1 tbsp. olive oil

1 tbsp. walnuts, chopped, roasted, and unsalted

Honey (optional)

Salt and black pepper

Instructions:

1. Preheat the oven to 400 F.

2. Place the red peppers and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about an hour.
**Check the garlic after 30 minutes - you might need to cover it with aluminum foil to prevent burning.

3. Once ready, let the vegetables cool.

4. Peel the skin off the red peppers and squeeze out the garlic cloves (save one for the toast).

5. Blend all the muhammara (red pepper dip) ingredients in a food processor until it forms a smooth paste.

To assemble the toast:

1. Lightly toast the bread.

2. Squeeze the garlic out of its skin and spread it over the toast with a butter knife.

3. Spread muhammara evenly over the garlic.

4. Top with Burrata, sprinkle with parsley, drizzle with olive oil, and season with salt and pepper.

5. Finish with a drizzle of honey and a sprinkle of walnuts. Serve immediately!