Avocado-Brie Bruschetta

Heat up the grill.

Slice bread into 1/2-1 inch slices, depending on how much you like bread (you might get less than 20 out of a loaf if you slice thick). If you’d like, you can brush each piece of bread with a little olive oil from the sun-dried tomatoes before grilling. Put on the grill for a few minutes until toasted with beautiful grill marks.

Spread with 1 or 2 teaspoons of dijon mustard, then layer on a slice of brie (or spread it on if you remove the rind), then add a few slices of avocado and top with a sun-dried tomato.