Put some holiday color on your plate, too, with Red and Green Recipes.
The holidays are all about cocktails and finger food, and don't these sound fancy! But then again, the holidays are also all about illusion: a winter wonderland of artificial snow, indoor forests, flying quadrupeds, and twinkling lights. In reality, there’s nothing to these simple French-bread toasts: Toast the baguette, place a piece of brie to warm on the hot bread, top with a mixture of mashed-green avocado, citrus, and whipped cream, and adorn with red, chewy, and salty-sweet sun-dried tomatoes. The baguette is crisp and comforting. The avocado is light, bright, and luscious. The brie is pungent and pairs perfectly with the creamy avocado. And the sun-dried tomatoes bestow a salty sparkle on the whole affair. They are two-bite incarnations of holiday elegance and festivity.
- 1 avocado
- Juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- Salt and pepper
- 1/3 cup heavy cream
- 2/3 baguette, cut on a diagonal into 24 ¼-inch slices
- Olive oil for drizzling
- 1/2 pound of brie, cut into 24 pieces (may I recommend Président’s brie log for an accessible, inexpensive, and easily-sliced version?)
- 8 sun-dried tomatoes, julienned, or cut into strips
Preheat the oven to 325°F.
Prepare the avocado mousse by mashing the ripe avocado with the lemon juice, Dijon mustard, salt, and pepper with a potato masher. Put away the masher, and switch to a hand mixer, whipping the avocado for a minute so that it becomes even more smooth.
In another bowl, whip the heavy cream. Then, using a silicone spatula, fold the cream in batches into the avocado mixture. By the end, you will have avocado mousse.
Arrange the baguette slices on a baking sheet, drizzle lightly with olive oil, and season lightly with salt. Bake for 12 to 15 minutes, until the croutes are crisp and golden.
Remove the baguette croutes from the oven, and while they are still hot, place one piece of brie on each toast of baguette, so the heat from the bread just begins to melt the brie. Spoon some avocado mousse on the brie, and top with a few slivers of sun-dried tomato.