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.)

ASSEMBLY

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.