Preheat to 375°F. Arrange bread on baking sheets and brush with olive oil.

Toast until lightly browned, 8–10 mins - OR - place the bread slices on a panini press and cook until light golden brown, 2–3 mins.

Heat a small skillet over medium-high. Toast pine nuts, stirring often, until browned, 4–6 mins. Remove and let cool.

In the bowl of a food processor, combine the red peppers, garlic, parsley, lemon juice, and the cayenne pepper. Pulse until a very coarse puree forms. Remove from food processor and add toasted pine nuts and season with salt and pepper.

Spread thin layer of pesto on toasts, followed by thin layer of ricotta. Top with red pepper mixture and garnish tops with parsley.