¼ cup reduced-fat semisoft cheese with garlic and fines herbes, such as Alouette brand
8 very thin slices whole wheat bread, toasted
2 medium orange, red, and/or yellow tomatoes, thickly sliced
1 cup watercress or fresh spinach leaves
In a small bowl, combine dried tomatoes and enough boiling water to cover. Let stand, covered, 5 minutes. Drain and chop tomatoes. Meanwhile, in a large skillet, cook bacon over medium heat until browned. Drain on paper towels.
In a medium bowl, mash avocado with a potato masher or fork. Stir in chopped tomatoes and cheese.
To assemble, spread half of the bread slices with avocado mixture. Layer bacon, sliced tomatoes, and watercress between slices.