Brie Costini

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