Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
Lightly toast both sides of bread in oven.
While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
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.
Place the crostini in a single layer on a baking sheet.
Spread about 2 teaspoons of the goat cheese on each crostini.
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.