Makes 12

Apples and cilantro are unpredictable partners in this zesty salsa -- a sweet and crunchy compliment to the luscious brie. Begin by making the crostini: Preheat the oven to 400°F. Lightly brush olive oil on both sides of twelve 3/8-inch-thick slices of French baguette. Arrange the slices in a single layer on a baking sheet. Bake for about 2 minutes per side, or until the toasts are golden brown but not firm all the way through.

For the salsa

2 tablespoons cider vinegar
1 teaspoon extra-virgin olive oil
½ teaspoon honey
Dash of salt and freshly ground pepper, or to taste
1 Granny Smith apple, finely diced (about 2 cups)
2 tablespoons minced red bell pepper
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro (see Tip)

To complete the recipe

12 Crostini (see instructions in recipe headnote)
¼ cup Brie cheese, divided

Preheat the oven broiler.

To make the salsa, stir together the vinegar, oil, honey, salt, and pepper in a medium bowl. Add the apple, bell pepper, onion, and cilantro; toss. Taste and adjust the seasoning.

Mound each crostini with a heaping tablespoon of the salsa. Top with about 1 teaspoon of the cheese. Arrange on a baking sheet. Broil 4 to 5 inches from the heat source for about 1 minute, or until the cheese is melted. Serve warm.

Variation

Substitute thinly sliced white bread for the Crostini: Trim off the crusts and quarter the slices. Broil for about 1 minute on each side, or until crispy and lightly browned.

Advance preparation

The salsa will keep for up to 2 days in a covered container in the refrigerator. Assemble and broil the appetizer just before serving.