ozs soft goat cheese (such as Montrachet), room temperature
2
(7 oz) container prepared pesto
1
(1 lb) french baguette cut into approx. 1 inch slices
1/4
cup olive oil
Directions
1.
Puree goat cheese in processor. Mix in 7 ounces pesto. Transfer to medium bowl (can be made 1 day ahead. Cover, chill and bring to room temperature before serving).
2.
Combine 7 ounces pesto and oil in small bowl. Bruch bread slices with pesto mixture. Grill or broil until brown, about 45 seconds per side. Serve with cheese spread
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By
Kathy
