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Brie Costini

  • 5.0 Star
    rating
  • Timer Prep 40 min
    Cook 5 min
  • Chart 139.0 cal/
    serving
  • Chef hat Easy
    effort

Method

  1. 1 Heat the oven to 220°C/200°C fan/gas 7
  2. 2 Halve the grapes and slice the baguette diagonally into 12-14 slices, about 1cm thick
  3. 3 In a small pan, bring the port to a boil, then simmer until reduced by half.
  4. 4 Add the grapes and set aside
  5. 5 Brush each side of the baguette slices with oil.
  6. 6 Place on a tray and bake for 5-6 minutes, turning, until golden.
  7. 7 Drain the grapes and return the port to the pan
  8. 8 Bring to a boil, then reduce the heat and simmer for 5 minutes, until reduced by half.
  9. 9 Stir in the truffle honey and set aside to cool
  10. 10 Divide the Brie among the toasts, then bake for 5 minutes, until the cheese softens
  11. 11 Top with grapes and a drizzle of the truffle-port reduction
  12. 12 Serve immediately, with green salad leaves

1 Review

  • Dee Dee Kemp

    This tastes wonderful. I served this as a starter, and will definitely have again as a lunch or party food. Very tasty.