• Heat 1 tbsp oil in large heavy-bottom skillet set over high heat; sauté grapes, vinegar, thyme, salt and pepper for about 7 minutes or until grape skins start to blister and liquid is reduced by half. Stir in honey.
• Meanwhile, broil baguette slices for 1 minute per side or until golden and toasted.
  Brush slices with remaining olive oil; top each with slice of Brie and some of the warm grapes. Drizzle with pan juices.

Tip: Substitute fresh mozzarella, burrata or goat cheese for Brie cheese if desired.