I’m not dreaming of a white Christmas–although, I do love Bing Crosby. To me, Christmas is all about the colors of mistletoe: red and green. Christmas is about love, after all, isn’t it?
So this month, for Serious Eats, I put together four turned-out red and green French Revolution recipes: Baguette Croutes with Brie, Avocado Mousse, and Sun-Dried Tomatoes; Green Penne with Spinach Pistou, Roasted Cherry Tomatoes, and Filet; Red and Green Mash made from potatoes, beets, goat cheese, fines herbes, and creme fraiche; and White Chocolate Bark with Almonds, Fresh Mint, and Dried Berries. Click on the recipe names under the photos for the recipes.
So, Santa Baby, I recommend that you hurry down the chimney tonight. I’ll be waiting under the red and green.
BON APP, et JOYEUX NOEL!
- 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
- 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.
print this recipe