Recipe by Katie Marshall
Photo courtesy of Simon Smith

Fruit and brie are an indisputable combo, and the sweetness of the roasted grapes and shallot here makes the most delectable accompaniment to the creamy French cheese.

Serves 2

Instructions:

1. Preheat the oven to 375°F and line a baking sheet with baking parchment.
2. Put the grapes onto the prepared sheet with the sliced shallot. Drizzle with the oil and scatter with the rosemary. Season with salt and pepper. Put in the oven and cook for 8 minutes.
3. While it is cooking, lightly toast your bread in a toaster, then top with the brie. When the grapes have cooked for 8 minutes, put the brie on toast on another baking sheet and cook both for another 8 minutes, adding the walnuts to the tray with the brie for the final 3 minutes. Allow the walnuts to cool slightly before roughly chopping. Use a fork to pull the grapes away from their vine. Top the brie on toast with the grapes and shallot, then scatter with the chopped walnuts and a good grind of black pepper.