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Baguette Croutes with Brie, Avocado Mousse, and Sun-Dried Tomatoes


  • 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.

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