Start by making the balsamic and honey glaze. To a small saucepan add the balsamic vinegar and the honey. Bring to the boil, stirring frequently. Lower the heat and simmer, stirring occasionally, until the mixture has reduced, is sticky and coats the back of a spoon, around 8-10 minutes. Empty the glaze into a small bowl (to stop it from cooking further) and set aside.

Preheat the oven to 190C. Make the crostini by slicing the baguette into 12 thin rounds and lay the slices out on a parchment paper-lined baking tray. Using a pastry brush, brush both sides of each slice with olive oil. Place the bread slices in the oven and bake for 6-7 minutes on each side, until they are a pale golden brown and crispy. Remove them from the oven and allow to cool.

While the crostini cool, pit and halve the cherries, slice the brie and pick the lemon thyme leaves. When you’re ready to assemble the Cherry and Brie Crostini, place the crostini bases onto a serving platter. Top with slices of brie, fresh cherries and lemon thyme leaves. Drizzle some balsamic and honey glaze over the top and serve.