Bruschetta with Muhammara Spread and Chopped Tomatoes

Muhammara is a very tasty spread for breads or dip for vegetables. We enjoyed it today on baguette slices with a tomato topping.

Yield: 12-14 slices


  • 1 baguette, cut in slices diagonally
  • ¼ cup olive oil, fro brushing the slices

for the muhammara:

  • 3-4 roasted red bell peppers
  • 1 cup walnuts, chopped
  • 1-2 cloves garlic
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon ground cumin
  • 1 teaspoon smoky paprika powder
  • ¼ teaspoon cayenne pepper
  • ½ cup bread crumbs
  • ¼ cup water
  • salt to taste

for the topping:

  • 2 large tomatoes
  • 1 small onion
  • pinch salt and pepper
  • pinch Italian seasoning
  • basil leaves as garnish


  1. Make the muhammara first. Roast the red bell peppers, or if using jarred roasted peppers, drain the peppers well.
  2. When cooled, remove any blackened parts, remove the seeds and place in a food processor.
  3. Add the walnuts, pomegranate molasses, cumin, garlic and smoky paprika and process to paste.
  4. Add the bread crumbs and cayenne and process.
  5. Add enough water to make the mixture smooth but not runny.
  6. Season to taste with salt.
  7. Prepare the tomato topping. Wash and chop the tomatoes and place in a bowl.
  8. Chop the onion in small pieces and add to the tomato pieces.
  9. Season with a pinch of salt and pepper.
  10. Add a dash of Italian seasonings.
  11. Heat the grill.
  12. Slice the baguette and brush each side of the slices with olive oil.
  13. Place the slices on the grill and toast until lightly browned.
  14. Remove the toasted slices from the grill and spread each with the muhammara.
  15. Spoon some of the chopped tomato mixture on top.
  16. Garnish with a small basil leaf.