Apple Salsa and Brie Crostini

A friend brought this recipe to a party and I thought the flavors would be too funky together until I tried it and became a believer.  It’s an excellent appetizer.
-Kathy

Ingredients

• 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, peeled, cored, and finely diced (about 2 cups)
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped red onion (*I used shallot instead)
• 2 tablespoons minced fresh cilantro
  
• Rindless Brie cheese (a wedge will do, just cut off the rind)
• French baguette into ⅜ inch thick slices.

Instructions

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. (This gets better as it sits for awhile!)

To make the crostini: (this recipe indicates you need 12 toasts . . . but I think it can make more for sure) Preheat oven to 400°.  Lightly brush olive oil on both sides of each bread slice.  Arrange the slices into a single layer on a baking sheet.  Bake for about 2 minutes on each side, or until golden brown but not firm all the way through.  Serve at room temperature. (Crostini will keep for up to 3 days in an airtight container at room temperature.)

Preheat the broiler.   Mound each toast with 1 heaping tablespoon of the salsa.  Top with about 2 teaspoons of the cheese.  Arrange on a baking sheet.  Broil 5 inches from the heat source for 1 minute, or until the cheese is melted.  Serve warm.