Red And Green Recipe: Baguette Croutes With Brie, Avocado Mousse, And Sun-Dried Tomatoes

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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

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