Preheat the oven at <temperature>180<unit>°C</unit></temperature>

Cut <quantity>3</quantity> tomatoes in quarters

Remove the core, trim the white part and chop <quantity>3</quantity> red bell peppers

Trim, peel and chop <quantity>2</quantity> onions

Smash and peel <quantity>4</quantity> garlic cloves

Transfer the tomatoes and bell peppers to a roasting tray

Add the chopped onion and peeled garlic

Drizzle with <quantity>¼<unit>cup</unit></quantity> of extra virgin olive oil

Season with salt and black pepper to taste

Add <quantity>1<unit>cup</unit></quantity> of walnuts to another roasting tray

Place both trays in the oven. Roast the walnuts for 10m and remove from the oven

Roast the bell peppers and tomatoes mixture for another 15m until the skins are blistered

Transfer the roasted vegetables to a food processor

Add the roasted walnuts

Add <quantity>1<unit>tbsp</unit></quantity> of molasses while blending to obtain a smooth paste

Cut <quantity>4</quantity> slices from <quantity>1</quantity> sourdough loaf

Drizzle extra virgin olive oil to taste on a hot skillet and toast both sides of the slices

Add <quantity>2<unit>tbsp</unit></quantity> of molasses and <quantity>2<unit>tbsp</unit></quantity> of red wine vinegar to a small bowl

Add salt and black pepper to taste and stir to combine

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil and stir to incorporate

Cover each slice of toasted bread with a generous ammount of the muhammara spread

Add goat cheese to taste on top

Garnish with fresh parsley leaves to taste

Add the molasses and olive oil dressing and flaky salt to taste. The muhammara toast is ready

Enjoy!