Roasted Red Pepper and Walnut Ajvar

A vibrant Balkan-inspired spread blending smoky roasted red peppers with toasted walnuts for a rich texture. Served alongside crisp cucumber slices and hearty whole-grain rye crisps, it's a refreshing and wholesome appetizer.

Steps

1. Preheat the oven to 220°C (430°F).
2. Roast the red bell pepper on a baking tray for 20-25 minutes until the skin is charred and blistered.
3. Place the roasted pepper in a covered bowl or sealed plastic bag to steam for 10 minutes, then peel off the skin and remove seeds.
4. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant; set aside to cool.
5. In a food processor, combine peeled red pepper, toasted walnuts, garlic, olive oil, smoked paprika, salt, and pepper.
6. Blend until smooth but still slightly textured.
7. Transfer ajvar to a serving bowl and serve with cucumber slices and rye crisps.