Purée goat cheese in processor. Mix in 7 ounces pesto. Transfer to medium bowl. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving)

Prepare barbeque (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 brown, about 45 seconds per side. Serve with cheese spread.