Brie and avocado toasts

Brie and avocado toasts

Since it’s now ‘officially’ summer (though you’d never know it judging by today’s weather), I figured I’d better start using more tomatoes and other things that are far better during the summer months. Plus, these brie and avocado toasts are a great use for all that roasted garlic you made the other day. Just spread some garlic on a fresh sub roll, and top with smashed avocado, sliced tomato and some fat chunks of brie, then grill it until it’s all melty. Absolutely heavenly. Somehow avocado on toast tastes even more decadent than using butter, despite being far better for you and containing good fats rather than saturated fats. That’s the sort of substitution I can really go for.

Brie and avocado toasts

On an entirely unrelated note, does anyone have a Fitbit Flex? I just discovered them the other day and now I want one pretty desperately. I’ve always thought it would be really cool to know all sorts of statistics about my life – how far have I ever walked? How many times have I ever hugged someone? How often do I scratch my nose? Okay, so some of those are more interesting than others, and I’m sure a Fitbit can’t detect nose scratching, but it does track distance and number of steps walked, calories burned, and even tracks your sleep cycles. There are also little lights that light up to show you how close to your daily goal you are. Considering I’m a bit obsessed with statistics (you don’t want to know how often I check my Google Analytics) I reckon I could enjoy one of these. They’re £80 though so if anyone has one and has any advice about whether they’re worth it, I’d love to hear your opinions!

Brie and avocado toasts

Ooh, another thing that’s only good in the summer – strawberries! One good thing about all the terrible weather we’ve been having is that apparently this year’s strawberries are even better than usual. You can’t beat a good British strawberry.

Brie and avocado toasts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Light lunch
Serves: 1-2
Ingredients
  • 6-inch submarine roll or baguette
  • 1tsp roasted garlic (~2 cloves) - see below
  • ½ avocado
  • 1 medium tomato, sliced
  • 50g brie, sliced
  • 10g cheddar, finely grated (optional)
  • Black pepper
  • Rocket, to serve (optional)
Instructions
  1. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  2. Cut the submarine roll in half lengthwise, and spread each half with the roasted garlic and then the avocado. Top with the slices of tomato and brie, and sprinkle over the cheddar if using. Add some black pepper.
  3. Place on a baking tray, and bake for 15 minutes, or until the cheese has melted and the bread is slightly crispy. Alternatively, you can put it under the grill (broiler) for a few minutes if you're short on time.
  4. Serve with fresh rocket if desired.

Click to find out how to make roasted garlic.

Comments

  1. LittleMonsterx14 says

    I loooove making toasts! especially with avocado and tomatoes. But adding brie and garlic? perfection. i need to make these!

    on another note, my brother and his wife have fit bits and they love them. they even compete against each other to see who can get the most steps. they seem to really like it :)
    LittleMonsterx14 recently posted…Dr. Praeger’s Spinach PancakesMy Profile

  2. Estelle says

    Hello there,

    I found your website through a link on Finding Vegan’s Facebook page and fell in love with your blog immeditaly. I’m not actually a vegan but a cheese-loving vegetarian like you so I was in heaven :)

    Out of all your recipes, these toasts were what I was craving for lunch so I decided to try them. Only my internet connection failed me at a crucial moment and my memory could only supply me with: avocado + brie + garlic. So I had to improvise big time: I threw 1/2 clove of garlic + 1/2 avocado + 1/2 sundried tomato + dash of lemon juice + dash of soy sauce + salt & pepper in a blender and processed the whole thing for a few seconds until I got a kind of chunky guacamole look. I spread the mixture on some crusty fresh bread (I live in France, it helps!) and placed some slices of brie on top. Then off the toasts went to grill in the oven.

    It was pure heaven. It’s lucky I only made 2 slices or I wouldn’t have been able to resist eating more ot it. I made do with some salad + dressing to finish my meal.

    So avocado + brie + garlic = best idea ever! I’ll make some more this evening but following your recipe this time (I went the safe route and saved the recipe on my desktop this time). I have the other half of the avocado to finish after all :)

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