Roasted Red Pepper Pesto Crostini

• 1 baguette, cut into 1/4-inch-thick slices
• 1/4 cup extra virgin olive oil, plus
• 2 teaspoons extra virgin olive oil
• 2 garlic cloves, peeled
• 2 roasted red peppers, peeled, seeded and coarsely chopped
• 2 tablespoons slivered almonds, toasted
• 3 tablespoons grated parmigiano-reggiano cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 teaspoon fresh lemon juice
• 1 pinch cayenne pepper
• salt & freshly ground black pepper, to taste
• 4 ounces goat cheese

1. Preheat an oven to 350u0b0F.
2. Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
3. Lightly toast both sides of bread in oven.
4. While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
5. In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
6. Place the crostini in a single layer on a baking sheet.
7. Spread about 2 teaspoons of the goat cheese on each crostini.
8. Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
9. Sprinkle with the remaining 1 Tbs. parsley.

baguette, extra virgin olive oil, extra virgin olive oil, garlic, red peppers, slivered almonds, cheese, parsley, lemon juice, cayenne pepper, salt, goat cheese

Taken from www.food.com/recipe/roasted-red-pepper-pesto-crostini-223067 (may not work)