Heat the oven to 220°C/200°C fan/gas 7
Halve the grapes and slice the baguette diagonally into 12-14 slices, about 1cm thick
In a small pan, bring the port to a boil, then simmer until reduced by half.
Add the grapes and set aside
Brush each side of the baguette slices with oil.
Place on a tray and bake for 5-6 minutes, turning, until golden.
Drain the grapes and return the port to the pan
Bring to a boil, then reduce the heat and simmer for 5 minutes, until reduced
Stir in the truffle honey and set aside to cool
Divide the Brie among the toasts, then bake for 5 minutes, until the cheese softens
Top with grapes and a drizzle of the truffle-port reduction
Serve immediately, with green salad leaves