Red Pepper Mousse with Garlic Toasts Recipe | Cook the Book

Ingredients (14)

• For the mousses:
• 5 to 6 ounces ripe tomatoes, coarsely chopped
• 1 rounded tablespoon agar flakes
• 1 cup (rounded) drained bottled Spanish piquillo peppers
• Pinch of cayenne pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon sugar
• 1 teaspoon red wine vinegar
• 1/2 cup whipping cream
• For the garlic toasts:
• Allow 2 long slices of rustic baguette (cut on the diagonal), per person
• 1 garlic clove, peeled and halved
• Maldon sea salt and freshly ground pepper
• Olive oil for brushing