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

To complete the recipe

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.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.