Ottolenghi's 'Muhammara' Crostini

When the crostini brain's not on full fire, then nothing quite beats flicking through an Ottolenghi cookbook, and settling on a recipe with a beautifully unpronounceable name.

I took his 'Simple' quite literally, replacing the from-scratch roasted red peppers with the contents of a handy jar, and, true to his recipe, whizzed it all up in my blender.

🌶️ Makes 4 crostini (with a nice amount leftover for a mid-week pasta dish)

• 280g jar roasted red peppers

• 1/2 tbsp olive oil

• 4 garlic cloves (peeled)

• a few sprigs fresh thyme

• 1/4 tsp sweet smoked paprika

• a dash chilli flakes (I used chipotle)

• 1 tsp balsamic vinegar glaze

• 30g sliced almonds (I used almonds, Ottolenghi's recipe calls for walnut halves)

• fresh basil (to garnish)

1. Chuck all the ingredients into your blender (minus the fresh basil).

2. Whiz it up into a smooth, though still textured, paste.

3. Toast your crostini.

4. Rub with raw garlic, and spoon on your paste.

5. Decorate with fresh basil.

6. 'Muhammara's' your uncle.