4 slices hearty country-style whole-wheat bread, or 2 English muffins, split

Unsalted butter or mayonnaise

1 avocado, pitted, peeled and sliced

8 slices flavorful ripe tomato

1/2 cup (about 3 ounces) grated Monterey Jack or Canadian Cheddar cheese

Basil Pesto (recipe follows)

Preheat the broiler. Spread one side of bread slices or muffin halves with butter or mayonnaise and pesto to taste. Distribute the avocado slices over the dressed bread, top with tomato slices, and place under the broiler until tomato is soft. Remove from the broiler, top with cheese and a bit more pesto, and return to the broiler until cheese melts. Serve immediately.

BASIL PESTO

2 garlic cloves

2 tablespoons pine nuts

1 cup firmly packed fresh basil leaves

3 tablespoons (about 1 ounce) freshly grated Parmesan cheese

3 tablespoons (about 1 ounce) freshly grated Pecorino Romano or Pecorino Sardo cheese

1/4 cup virgin olive oil

Place the garlic in a blender or food processor and mince. Add pine nuts and basil and puree until blended but not completely smooth. Add cheese and olive oil and blend briefly.