Cut the baguette diagonally to make 7 – 8 (½-inch) slices. Line the baguette in a baking sheet in a single layer. Bake in the oven until very lightly toasted (almost no golden color), 4 – 6 minutes.
Cut the avocado in half. Remove the seed. Place half of the avocado on a chopping board flesh side up, using a paring knife, score the inside of the avocado into cubes. Scoop out the flesh. Drizzle 1 tablespoon lemon juice over. Toss together with a big spoon. Season with salt. Keep mixing until creamy and the avocado pieces are about a bit smaller than pea-sized.
To assemble, spread a thin layer of brie cheese over the toasted baguette. Next is add a thin layer of fig spread. Then, scoop some mashed avocado on top. Top each toast with a slice of fresh fig (optional). Sprinkle with a little bit of flaky sea salt.
Serve immediately.
Notes
If you serve these toasts for lunch, about 3 – 4 toasts per person.
For the brie, I used Fromager d’Affinois. Whole Foods sell them in slices.
For the fig spread, I used Dalmatia. It can be easily found in supermarkets. Use more or less depends on your personal choice. I like my toasts sweeter, so I used more. Bryan likes his toasts on the savory side, so he put very little on.
If fresh figs are out of season, it’s ok to just use fig spread.