Directions

1Syrup: Put grilled red peppers in pan, turn on flame, and heat for one minute. Add ½ cup water and pomegranate molasses. Bring to a simmer, scraping up brown bits. Cook until reduced by half, about 4 minutes.

2Assembly: Start with one slice of baguette. Using a pastry brush, soak bread with syrup from the Muhammara sauce. Spread a layer of ricotta or your favorite soft cow’s milk cheese over the bread, followed again by peppers and muhammara sauce. Drizzle with yogurt sauce, almond slices and pomegranate seeds. If you like it a bit more sweet, you can sprinkle with pomegranate molasses.