
Tasty
Tomato-Walnut and Cilantro Bruschetta
First appeared in Grainews on 20 September 2022
Based loosely on muhammara, a classic Turkish relish, this spread is spectacular on simple grilled bread as a lunch or an appetizer. It works equally well as a sauce for grilled or roasted fish. In corn season, add a handful of grilled or roasted corn kernels; in pepper season, add diced roasted peppers. Serves 4. From Foodshed: An Edible Alberta Alphabet (TouchWood, 2012.)

1 c.
walnut halves
2 c.
diced ripe tomato
2 T.
pomegranate molasses
1 t.
toasted and ground cumin
Juice and zest of of 1 lemon
4
garlic cloves, minced
1/4 c.
extra virgin olive oil
1 T.
walnut oil, optional
2 T.
minced cilantro
Kosher salt and hot chili flakes to taste
Crusty sliced bread for the grill
Olive oil for drizzling
Directions

Preheat the oven to 350 F. Put the walnuts on a baking sheet in a shallow layer and toast them for 10 minutes. Remove from the oven and cool thoroughly, then chop with a knife. Set aside.
Stir together the tomatoes and pomegranate molasses, then add the cumin, sumac, lemon juice and garlic clove. Add the oils, whisking well. Stir in the cilantro, walnuts, salt and hot chili flakes.
Brush the sliced bread with olive oil. Grill or broil. Remove from heat, garnish with sauce and serve immediately.

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