1 punnet (200g) cherries, pitted;
3 Tbsp (45ml) light brown sugar or honey;
1 Tbsp (15ml) sherry vinegar;
Salt and milled paper;
2 medium crusty baguettes, Sliced
Olive oil, for brushing 2 wedges (100g)
12 springs thyme;
1/2 packet (50g) raw almonds, toasted and chopped (optional)
Combine cherries, sugar or honey, vinegar and a pinch of salt and milled paper.
Macerate for about 15 minutes.
Preheat oven to 180°C.
Brush bread with oil and toast under the bake for about 5-8 minutes.
Cut brie into chunks, divide between toasts and top with thyme.
Bake for a further 3-5 minutes until cheese is gooey.
Top with macerated cherries and scatter with almonds before serving .