Roasted Red Pepper and Walnut Romesco on Toasted Bread

Preheat oven to 400°F (200°C). Place the red peppers and unpeeled garlic cloves on a baking sheet. Roast for 25-30 minutes, or until the pepper skin is blackened and blistered, turning occasionally.

Remove the peppers and garlic from the oven and place them in a bowl. Cover tightly with plastic wrap for 10 minutes to steam. This will make peeling the peppers easier.

While the peppers are steaming, toast the bread slices until golden brown and crispy using a skillet or toaster. Set aside.

Once the peppers have cooled slightly, peel off the skin, remove the stems and seeds. Squeeze the roasted garlic cloves out of their skins.

In a food processor or blender, combine the roasted red peppers, peeled garlic, walnuts, sherry vinegar, smoked paprika, olive oil, salt, and pepper. Process until completely smooth and creamy. Add more olive oil if needed to reach desired consistency. Taste and adjust seasonings as needed.

Spread a generous amount of romesco sauce onto each slice of toasted bread.

Garnish with chopped fresh parsley and serve immediately.