Ingredients
-11 ounces soft fresh goat cheese (such as Montrachet) room temperature
-two 7 ounce containers prepared pesto
-one 1 lb french bread baguette, or country loaf cut into 6 inch lengths
-1/4 cup olive oil
Preparation
Puree goat cheese in processor. Mix in 7 ounces pesto. Transfer to medium bowl. (Can be made one day ahead, bring to room temperature before serving).
Prepare barbecue (medium-high heat). Halve each bread piece lengthwise, then cut each half lengthwise into 1 1/4 inch wide strips. Combine 7 ounces pesto and oil in small bowl. Brush bread with pesto mixture. Grill until brow, about 45 seconds per side. Serve with cheese spread.
