Thomas Keller thought to whip cheese. It works well, except (as you can see from the photo below) you need more torque than an immersion blender offers to be able to whip Brie properly! (I burnt out one blender just whipping the batch shown below.)
It’s hard to improve on cheese and toast – especially aerated cheese and oily salty browned toast (how I like it). The greens add some pleasant vegetal bitterness, the Balsamic a nice acidic bite, and the Australian pepperberry a spicy touch.
Whipped Brie, French Baguette croutons, greens, Balsamic glaze, Australian pepperberry