RECIPE: Mexican Pizza

Here is a great recipe for what I would tell my nephews was “Mexican Pizza”. It combines some great summer flavors, such as avocados and sun ripened tomatoes, with brie cheese all on an easy to eat bread. The recipe calls for Cuban bread, but you can also use a baguette, or a loaf of French bread, or whatever your favorite bread. My friend Neil picked up this recipe somewhere in his travels and it remains one of my favorites.

• 1 loaf Cuban Bread, sliced in half lengthwise
• 3 medium avocados
• 1 6-8 oz round of brie cheese
• 1/3 cup sun dried tomatoes packed in olive oil
• Teaspoon lemon juice
• Pinch of salt
• Pinch of pepper
• Oregano

Slice the avocados in half, remove the pit and scoop out the inside. Mash well with a fork.
Add the lemon juice and salt and pepper to taste.
Spread the mashed avocados evenly over both halves of the bread
Slice the brie into thin strips and place over top of the mashed avocados
Slice the sun dried tomatoes into thin strips and place over the brie
Sprinkle oregano to taste over everything

Bake in a pre-heated 350 degree oven until the cheese is melted and bubbly, approximately 10 minutes
Slice and enjoy! Any leftovers can be saved to be reheated, but this usually goes fast!