Ajvar and its cousins from around Easter Europe are primarily a spread - like bruschetta. Toast some hearty sliced bread and spread it generously on top. You can add some crumbled feta on top (but look for something rich, not made with skim milk). Bon appetit!

I picked up a jar of ajvar on a whim. Now I have no idea what to with it beyond using it as a dip or on pasta. Does anyone have any recipes they'd like to share?