Appetizers- Tostadas al Aguacate

Avocado Cream ToastsServes 101 large egg2 cloves garlic1 large, ripe avocado3 tablespoons fresh lemon juice1/2 cup olive oil, plus additional for drizzling1/2 teaspoon saltdash cayenne pepper2 teaspoons cumin seeds1 long baguette, enough for 40 slicesWhirl the egg and garlic in a blender. Peel and seed the avocado, cut it into chunks, and add to the blender along with the lemon juice. Whirl until smooth. With the motor running, slowly add 1/2 cup of the olive oil. Season with salt and cayenne. Cover and refrigerate until ready to serve, but no longer than a few hours.Preheat the oven to 400 degrees F. Toast the cumin seeds in a hot, dry skillet over high heat until they begin to dance across the pan. Turn the seeds out onto a plate and set aside.Thinly slice the baguette into about 40 rounds. Arrange the slices on a baking sheet and drizzle (or spray) with olive oil. Bake for about 12 minutes or until golden brown. At serving time, either spread some of the avocado cream on each side of bread and sprinkle with the toasted cumin seeds, or put the cream in a bowl, sprinkle the seeds over it, and serve surrounded by the toast slices for dipping.and#151;From Tapas, by Ann and Larry Walker, Chronicle Books, San Francisco. n