Roast the peppers and garlic

• Preheat the oven and place the halved red bell peppers and the garlic heads on a baking tray.
• Roast until the peppers are softened and lightly charred and the garlic is tender.
• Let cool slightly, then peel the peppers and squeeze the garlic cloves out of their skins.

Make the muhammara dip

• Blend the roasted peppers, roasted walnuts, sumac, paprika, bread crumbs, tomato paste, garlic, date honey and olive oil.
• Add the serrano pepper for extra heat if you like.
• Season with salt and black pepper and blend to a smooth, spreadable dip.

Toast the bread

• Toast the sourdough slice until golden and crisp.
• Rub it with a clove of the reserved roasted garlic.

Assemble the toast

• Spread the red pepper dip over the toasted bread.
• Tear the burrata on top and drizzle with olive oil.
• Finish with chopped walnuts, fresh parsley, salt, black pepper and a drizzle of honey if desired.