Roasted Red Pepper Walnut Spread on Toast

Steps

1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
2. Rub the bell-pepper-red halves with half of the olive oil and lay them cut side down on the pan with the garlic cloves tucked beneath them.
3. Roast the peppers and garlic for 25 to 30 minutes, until the skins are blistered and charred in spots.
4. Move the peppers and garlic to a bowl, cover and let them steam for 10 minutes; meanwhile toast the walnuts on a small pan in the oven for 5 to 6 minutes until fragrant, then let them cool.
5. Peel and discard the pepper skins.
6. In a food processor, pulse the walnuts with the breadcrumbs until finely ground.
7. Add the roasted peppers, roasted garlic, lemon juice, smoked paprika, cumin and salt, and pulse until thick but still slightly textured.
8. With the processor running, drizzle in the remaining half of the olive oil until glossy.
9. Toast the whole-wheat bread slices until golden and cut each into halves or strips.
10. Spoon the spread into a bowl and serve with the toast for dipping or spreading.