Roasted Red Bell Pepper Bruschetta

3 oz. roasted red bell peppers (about 2-3)
2 Tbs. breadcrumbs
2 Tbs. walnuts, toasted
1/4 tsp. salt
1 tsp. lemon juice
1 tsp. pomegranate molasses
½ tsp. cumin
1/8 tsp. cayenne pepper
2 Tbs. olive oil
1 French baguette, sliced 1/4" thick
1 garlic clove, peeled

To roast the red peppers, halve the peppers and remove the ribs and seeds.  Put the peppers, skin side up, on a fiberlux baking mat under the broiler, and cook until the skin is blackened. Let the peppers cool wrapped in foil or in a paper bag. Peel off the skin.

Combine all of the ingredients (except the baguette) in a food processor
and pulse several times, until the mixture is well-combined and chunky, but not completely smooth. Toast slices of baguette and brush with a garlic clove. Top with the spread and serve immediately.