Cut the baguette into 2 cm thick slices and place them on a baking tray lined with baking paper. Bake in the oven at 180 degrees (top and bottom heat) for 10–15 minutes until the slices are slightly crispy, or toast them in a toaster.

Peel the onion. Finely chop it together with the apricots and place in a bowl.

Peel the ginger, grate it finely and add to the bowl.

Add the tomato purée, lemon juice, cumin, coriander and salt, and mix everything together.

Roughly chop the Brie and carefully fold it into the apricot mixture along with the cream cheese. Spread the apricot and Brie mousse onto the baked crostini and garnish with a few fresh herbs.