These little Fig and Brie Avocado Toasts are perfect for a quick lunch. Lightly toasted baguette spread with creamy brie and fig jam, then top with mashed avocado, fresh fig and flaky sea salt. If fresh figs are out of season, you can just stick to the jam.
This year has gone by so fast. It’s August already. We tried to get back to normal-ish life. We went on 2 short road trips, saw some friends and ate at many restaurants. It feels really good. Hope things will really get better in the fall.
Bryan is still working from home. It will last at least until the end of the year. Can’t believe I have been making lunches for the both of us for more than a year. Since it’s still going to last a while, I’m going to share one of my easiest recipes today. It’s summer and it’s hot. All you want is something cooler and easy to eat. These avocado toasts will be your best friend. When we had tons of avocados from my in-laws (their tree), we were eating these toasts almost 2 times a week for a month.
I love making these toasts because they’re filling and with lots of different flavors and texture. Sweetness from the fig jam and fig; creaminess and earthiness from the brie; acidity from the lemon; butteriness from the avocado; crunchy edges from the baguette; and the saltiness from the flaky sea salt. A little bit of everything! I usually just prep everything and spread them on the table, then Bryan and I can assemble our own toasts. Add more or less depends on what you feel like. I love a good layer of fig spread on mine, and Bryan likes more cheese on his. We had these mostly during early spring months, so fresh figs were not available. If you can find fresh ripe figs, they are great and bring extra flavors to the toasts. But if you can’t fresh figs, no big deal.
These toasts make great appetizer too! Now, who is ready for some avocado toasts?
Fig and Brie Avocado Toasts
- ½ French baguette
- 1 large ripe avocado (about 10 ounces)
- 1 tablespoon lemon juice
- 2 ounces brie cheese
- 2½ tablespoons fig spread
- Flaky sea salt
- 3 fresh ripe figs (optional) (cut into ¼)
- Preheat oven to 425˚F (220˚C).
- Cut the baguette diagonally to make 7 – 8 (½-inch) slices. Line the baguette in a baking sheet in a single layer. Bake in the oven until very lightly toasted (almost no golden color), 4 – 6 minutes.
- Cut the avocado in half. Remove the seed. Place half of the avocado on a chopping board flesh side up, using a paring knife, score the inside of the avocado into cubes. Scoop out the flesh. Drizzle 1 tablespoon lemon juice over. Toss together with a big spoon. Season with salt. Keep mixing until creamy and the avocado pieces are about a bit smaller than pea-sized.
- To assemble, spread a thin layer of brie cheese over the toasted baguette. Next is add a thin layer of fig spread. Then, scoop some mashed avocado on top. Top each toast with a slice of fresh fig (optional). Sprinkle with a little bit of flaky sea salt.
- Serve immediately.
- If you serve these toasts for lunch, about 3 – 4 toasts per person.
- For the brie, I used Fromager d’Affinois. Whole Foods sell them in slices.
- For the fig spread, I used Dalmatia. It can be easily found in supermarkets. Use more or less depends on your personal choice. I like my toasts sweeter, so I used more. Bryan likes his toasts on the savory side, so he put very little on.
- If fresh figs are out of season, it’s ok to just use fig spread.