1 (8 oz.) Sourdough or french bread 1 box of avocado numbers 1 Tbsp bottled Italian herb dressing 1-3 tbsp minced fresh basil 5-6 oz cold brie, rind removed, cheese thinly sliced 1/4 cup finely chopped oil-packed sun-dried tomatoes, drained. Preheat oven to 350′. Split bread in half lengthwise with a sharp knife. Place, cut side up, on a foil-lined baking sheet. Spread guacamole on bread. Divide evenly between the two halves. Sprinkle with Italian dressing; spread out with a knife. Sprinkle basil over guacamole. Arrange brie slices on top. Arrange sun-dried tomatoes over cheese. Bake 5-8 minutes, or until cheese is melted. -From the demo counter at the Westlake Village TJ’s.