Wrap the Camembert in plastic wrap and place in the freezer for 1 hour. Grate using a cheese grater. Set aside.
TORTILLAS: Heat a 10" non-stick skillet over medium heat. Place one tortilla in the skillet and sprinkle evenly with one quarter of the grated Camembert. Top with a second tortilla, pressing down gently. When nicely browned, flip the quesadilla over and brown the other side. Transfer to a warming plate.
Repeat the process with the remaining tortillas and Camembert.
SALSA: Combine the apple, red onion, tomato, jalapeño and lime juice in a non-reactive bowl. Stir in the walnut oil and fresh basil.
TO SERVE: Slice each quesadilla into quarters and arrange attractively on a serving platter with the salsa on the side.