Preparation:

Toast with garlic, mushrooms and Brie
Lightly toast the bread on both sides. Heat the butter and vegetable oil in a frying pan. Place the mushrooms in the pan and fry over medium-high heat for 5-6 minutes, until brown and a little crispy around the edges. Then reduce the heat and add the salt, pepper and garlic. Cook for a further 1 minute, then reduce the heat to very low. Place the Brie slices on the toasted bread and put them back on the grill to melt. Stir some thyme leaves into the mushroom sauce. Spoon some of the sauce over the toast with the melted Brie and add thyme and pepper for garnish.

Toast with goat cheese, raspberries and honey
Cut two thin slices of baguette and bake for a few minutes. Mix lemon juice and honey in a small bowl. Crumble the fresh goat cheese into another bowl. Add pepper and herbs of your choice. Spread the goat cheese on the toast. Top with raspberry pieces and drizzle with honey.

Toast in the Norman style
Toast the bread and set aside. Peel the avocado in half by mashing it and adding a few drops of lemon. Spread half of it on the toasted slice of bread and cut the rest into a fan shape. Arrange the avocado slices on the toasted bread, drizzle with olive oil, salt and pepper. Top with two folded slices of Ile de Frаnce Normantal. Garnish with radish slices and a few sprouts.

Toast with roquefort and tomatoes

Toast the bread and set aside. Peel the avocado in half by mashing it and adding a few drops of lemon. Spread half of it on the toasted slice of bread and cut the rest into a fan shape. Arrange the avocado slices on the toasted bread, drizzle with olive oil, salt and pepper. Top with two folded slices of Ile de Frаnce Normantal. Garnish with radish slices and a few sprouts.