Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the red bell peppers on the prepared baking sheet and roast in the oven for 25-30 minutes, or until the skins are charred and blistered. Once done, remove from the oven and cover with aluminum foil for 10 minutes. This will make them easier to peel.
While the peppers are cooling, spread the almonds on a separate baking sheet and toast in the oven for 5-8 minutes, or until they are lightly golden and fragrant. Keep an eye on them to prevent burning.
Peel the skin off the roasted peppers and remove the seeds. In a food processor, combine the peeled peppers, toasted almonds, minced garlic, olive oil, vinegar, smoked paprika, cayenne pepper, salt, and black pepper.
Process until the mixture is smooth with some texture remaining from the almonds. Taste and adjust the seasoning if necessary.
Toast the slices of whole grain bread until they are golden brown and crispy.
Generously spread the roasted red pepper and almond mixture onto the toasted bread slices.
Serve immediately, garnished with a sprinkle of smoked paprika or chopped fresh parsley if desired.