1/2 cup slivered almonds (2 oz), lightly toasted
1 (5-inch) section of baguette, cut into 1-inch cubes
1 large garlic clove
3 tablespoons chopped fresh flat-leaf parsley
5 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 lb mixed red and yellow bell peppers, tender-roasted
peppers, almond, garlic

1/4 cup minced celery
1/4 cup minced shallot
1/4 cup chopped parsley
1/4 cup Dijon mustard
1/4 cup plus 1 tsp extra-virgin olive oil
1/4 cup white wine vinegar
3 tsp red pepper flakes (or more, to taste)
1/2 tsp salt
2 lb large shrimp, peeled and deveined, tails intact
peppery, shrimp,

1/4 cup prepared basil pesto
Vegetable oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons bottled black olive paste or tapenade

Special equipment: a 2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)
Accompaniment: crackers or toasts
pesto, olive, pepper