Chervil-avocado mousse on baguette

Name: Chervil-avocado mousse on baguette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar or bag (50-60 g) Chervil; 1 ripe avocado; 1 Garlic clove; 1 TABLESPOON Lemon juice; 200 g Double cream cream cheese; 7-10 Tbsp salt and pepper; 3-4 Tbsp Olive oil; 0?$? medium ripe tomatoes; 12 discs Baguette

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar or bag (50-60 g) Chervil
1 ripe avocado
1 Garlic clove
1 TABLESPOON Lemon juice
200 g Double cream cream cheese
7-10 Tbsp salt and pepper
3-4 Tbsp Olive oil
0?$? medium ripe tomatoes
12 discs Baguette

Directions

1
Wash the chervil and shake well dry. Put some stems aside for garnishing, put the rest of the chervil in a tall mixing bowl. Cut the avocado in half, stone it and remove the flesh from the skin.
2
Peel the garlic and press it in. Add lemon juice and puree everything with a hand blender. Briefly blend in the cream cheese. Season to taste with salt and pepper.
3
Drizzle baguette slices with oil. Wash the tomatoes and cut into thin slices. Spread on the baguette and season with salt and pepper. Use 2 tablespoons to cut the chervil-avocado mousse into cams and arrange them on the tomatoes.
4
Garnish with remaining chervil.
5
Drink tip: white wine, e.g. a Sauvignon blanc.