Roasted Red Pepper Pesto Crostini

1 baguette, cut into ¼”-thick slices
extra-virgin olive oil for brushing, plus 1 tsp.
2 cloves garlic, peeled
1 red bell pepper, roasted, peeled, seeded and coarsely chopped
1 tbsp. pine nuts
1 ½ tbsp. Parmesan cheese
1 tbsp. finely chopped parsley
1 tbsp. finely chopped basil
½ tsp. fresh lemon juice
pinch of cayenne pepper
salt and freshly ground pepper, to taste
goat cheese

Directions:
Preheat the oven to 350°. Arrange the baguette slices on a baking sheet. Brush lightly with olive oil. Bake until lightly browned and crispy. Cut one clove of garlic in half and rub the cut side on the baguette slices while still warm. Sprinkle with salt and pepper to taste. Spread each baguette slice with a thin layer of goat cheese.

In the bowl of a food processor, combine one clove of garlic, the red pepper, pine nuts, Parmesan, parsley, basil, lemon juice and cayenne pepper. Pulse until a coarse puree forms. Add salt and pepper to taste. Spread a spoonful of the red pepper pesto onto each baguette slice.