Roasted Red Pepper Spread

2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained

1 cup coarse fresh bread crumbs (from a baguette)

1 cup walnuts (4 ounces), toasted

1 tablespoon red-wine vinegar

1/2 teaspoon cumin

1/4 cup extra-virgin olive oil (picual, hojiblanca, arbequina)

2 tablespoons cayenne olive oil (optional for less heat use another olive oil)

Directions

Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.

This spread is delicious with crudite, crackers, or toasts.

Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.