Manchego, Tomato, and Avocado Toasts

18 baguette slices cut 3/8-inch
5 to 6 tbsp olive oil
8 oz-wedge Manchego
6 to 8 Campari tomatoes on the vine, stemmed and cut into 1/4 inch slices (See note.)
2 ripe but not mushy avocados
1 1/2 tbsp fresh lemon juice
2 1/2 to 3 tsp Herbes de Provence
Fleur de sel

1. Arrange a rack at the center position and preheat the oven to 350 degrees F.

2. For the toasts, arrange the bread slices on a baking sheet, and brush well on both sides with olive oil. Place in the oven and bake until croutons are crisp and golden, about 4 minutes per side. Remove and if not using immediately, leave at room temperature covered loosely with foil for up to 2 hours.

3. Stem and cut the tomatoes into1/4 inch slices. Use a cheese slicer or a knife to cut the Manchego into thin slices. Halve and pit the avocados, then remove the flesh from their shells. Slice them, lengthwise, about 1/4 inch thick and place on a dinner plate. Sprinkle with 1 1/2 tablespoons lemon juice.

4. To assemble, top each toast with 1 to 2 Manchego slices, then with 1 or 2 tomato slices (depending on the size of the toasts), and finally with an avocado slice. (You may have some cheese, tomatoes, and avocados left over; save to use in a salad.) Generously season the toasts with a sprinkle of herbes de Provence and some fleur de sel.

5. Arrange on a serving tray and serve. Makes 18 toasts.

Market note: Campari tomatoes, also called cocktail tomatoes, are about 1 1/2 inches in diameter and usually sold in boxes. Deep red with a rich, juicy texture, they are available at Whole Foods and other supermarkets. When ripe summer heirloom tomatoes are in season, you can substitute them for the Campari.

Copyright Betty Rosbottom 2016