Roasted Red Pepper Pesto Crostini | Williams Sonoma

Ingredients

• 1 baguette, cut into 1/4-inch-thick slices
• 1/4 cup plus 2 tsp. extra-virgin olive oil
• 2 garlic cloves, peeled
• 2 red bell peppers, roasted, peeled, seeded and<br>  coarsely chopped
• 2 Tbs. slivered almonds, toasted
• 3 Tbs. grated Parmigiano-Reggiano cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 tsp. fresh lemon juice
• Pinch of cayenne pepper
• Salt and freshly ground black pepper, to taste
• 4 oz. goat cheese