Muhammara Whipped Ricotta Toast
Smoky red pepper and walnut muhammara swirled into whipped ricotta on grilled bread for an easy mezze-style bite.
Muhammara comes together quickly in a food processor, and the whipped ricotta takes about two minutes. Grill or toast the bread while you're at it, and you have a mezze-style snack that feels far more special than the effort involved.
Serve these as a starter with drinks, as part of a spread with olives and pickles, or just as a very good lunch with a handful of greens on the side.
Ingredients
- 2 roasted red peppers from a jar (about 150 g), drained and patted dry
- 60 g walnut halves, lightly toasted
- 2 tablespoons fine breadcrumbs
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes, plus extra to serve
- 1 small garlic clove, grated
- 2 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon lemon juice
- Salt, to taste
- 250 g ricotta
- 2 tablespoons Greek yogurt
- 1 tablespoon olive oil
- Pinch of salt
- 4 thick slices sourdough bread
- 1 tablespoon olive oil, for brushing
- 2 tablespoons toasted walnuts, roughly chopped, to serve
- 1 teaspoon pomegranate molasses, to serve
- Small handful flat-leaf parsley, chopped, to serve
Instructions
- Make the muhammara: put the roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, cumin, smoked paprika, chili flakes, garlic, olive oil and lemon juice in a food processor. Pulse until you have a coarse, spoonable paste, scraping down the sides once or twice. Season with salt to taste and set aside.
- Whip the ricotta: in a bowl, whisk the ricotta, Greek yogurt, olive oil and a pinch of salt with a fork or electric beaters for 1–2 minutes, until light and fluffy.
- Heat a griddle pan or heavy skillet over medium-high heat. Brush both sides of the sourdough slices with olive oil and grill for 2–3 minutes per side, until crisp and charred in spots.
- Spread each toast generously with the whipped ricotta, then spoon over the muhammara and swirl it lightly with the back of a spoon.
- Scatter with chopped toasted walnuts and parsley, drizzle with a little pomegranate molasses and olive oil, and finish with a pinch of chili flakes. Serve straight away.
Cook’s tips
- Toast the walnuts for the muhammara in a dry pan for 3–4 minutes first; it deepens the flavour considerably.
- If your roasted peppers are very wet, pat them thoroughly dry so the dip stays thick rather than soupy.
- The muhammara can be made up to 3 days ahead and kept covered in the fridge; bring it to room temperature before serving.
Substitutions
- No pomegranate molasses? Use 1 tablespoon balsamic vinegar with a pinch of sugar.
- Greek yogurt can be swapped for thick labneh or sour cream.
- Walnuts can be replaced with toasted pecans or almonds.
Storage & reheating
Store leftover muhammara in an airtight container in the fridge for up to 3 days; keep the whipped ricotta separately for up to 2 days and assemble fresh.
Frequently asked questions
Can I make this muhammara whipped ricotta toast ahead of time?
Yes. Make the muhammara and whip the ricotta up to 3 days ahead, storing them in separate airtight containers in the fridge. Grill the bread and assemble just before serving so the toast stays crisp.
Can I roast my own red peppers instead of using jarred ones?
Absolutely. Char 2 large red bell peppers under a hot grill or over a flame until blackened all over, then steam in a covered bowl for 10 minutes, peel, and pat dry. You'll need about 150 g of peeled flesh.
What can I use instead of pomegranate molasses?
Balsamic vinegar with a small pinch of sugar is the closest easy substitute. Use the same quantity, and taste the dip before adding more.
Is muhammara whipped ricotta toast suitable for vegetarians?
Yes, as written it contains dairy and no meat or fish. Check that your bread and pomegranate molasses are vegetarian-friendly if that matters to you.
