Summer Avocado & Cheddar Crostini

Ingredients

1 whole wheat French bread baguette, sliced
2 avocados, skinned and diced
2 tomatoes, diced
½ cup olive oil-based Italian dressing
8 ounces Cabot Lite50 Sharp Cheddar, thinly sliced

Directions

PREHEAT oven to 300ºF. Arrange bread slices in single layer on baking sheet and toast in oven until just browned. Remove from oven.

MIX together avocados, tomatoes and dressing in a bowl. Put slice of cheddar on each toast and return to oven just until cheddar begins to melt.

TOP each with some of vegetable mixture and serve warm.

Recipe courtesy of Amanda Boury of Raleigh, NC, Runner Up in Cabot Less Guilt-Great Recipe Contest at 2012 NC State Fair.