Cook the Book: Red Pepper Mousse with Garlic Toasts

Name: Cook the Book: Red Pepper Mousse with Garlic Toasts
Ingredients: For the mousses; 5 to 6 ounces ripe tomatoes, coarsely chopped; 1 rounded tablespoon agar flakes; 1 cup (rounded) drained bottled Spanish piquillo peppers; Pinch of cayenne pepper; 1/2 teaspoon celery salt; 1/2 teaspoon sugar; 1 teaspoon red wine vinegar; 1/2 cup whipping cream; For the garlic toasts; Allow 2 long slices of rustic baguette (cut on the diagonal), per person; 1 garlic clove, peeled and halved; Maldon sea salt and freshly ground pepper; Olive oil for brushing