2) Add half the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove from the food processor, pour into a bowl and refrigerate if not using immediately.
3) Put the baguette slices onto a baking tin in 1 layer and toast them on both sides under the grill until golden brown. Remove from the grill and rub each slice with the whole garlic cloves.
4) Spread the toasts with the softened goat cheese, top each with a tsp of the sun-dried tomato pesto, and garnish with the remaining basil cut into chiffonade. Arrange on serving platters and serve.