3 cups shredded Cheddar cheese
1 1/2 cups chopped onion
1 cup diced celery
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped avocado
1 (8 ounce) container sour cream
1 (2 ounce) can tomato paste
2 cloves garlic, minced
Preheat oven to 350 degrees F (175 degrees C). Mix together Cheddar cheese and onion in medium bowl. Stir in celery, bell pepper, green pepper, avocado and sour cream. Mix together well, cover and refrigerate for 1 hour.
Roll out rectangles slightly larger than 1/2 inch thick, using margarine from skillet to clean. Place rectangles onto the bottom and sides of a 9x13 inch baking dish. Bake in the preheated oven 8 to 10 minutes or until crust is golden brown.
While still warm, heat the tomato paste, for about 5 minutes. Mix into bottom of a medium dish; pour over Brie and sauce. Transfer to baking dish. Top with garlic bread cubes.
Return rolled rectangles to baking dish; spoon sauce over bread cubes.
Bake in preheated oven for 10 to 15 minutes. Reduce temperature to 350 degrees F (175 degrees C).