Preheat the oven grill to 150°C.
Peel the garlic clove, if there is a green germ, remove it and then rub the slices of bread with the clove before spreading them with butter.
Cover a baking sheet with greaseproof paper and toast the bread, keeping a careful eye to ensure that it does not burn.
Take the toasted bread and equally divide the sliced avocado and the Fol Epi among the slices of toast and season with black pepper.
Place the sandwiches back under the grill until the cheese has completely melted.
When ready, arrange the dried tomatoes on top, garnish with some fresh basil and drizzle over some pesto sauce.
Enjoy your meal!
For the spicy variation: add ham and some chilli pepper!
*Pesto sauce: Parmesan, pine nuts, fresh basil, fresh parsley, olive oil, salt, pepper – mix all ingredients together in the mixer.
Recipe: Carole Schiltz