Ingredients

• 50ml/2fl oz red wine
• 100ml/3½fl oz boiling water
• 425g/15oz jar red onion marmalade
• 1 tbsp chopped fresh chives
• salt and freshly ground black pepper
• 4 slices ciabatta
• olive oil
• 50g/1¾oz Camembert
• sliced

Directions

• Preheat the grill to medium.
• For the soup
• place the red wine into a small saucepan and cook over a medium heat for 2-3 minutes.
• Add the boiling water and marmalade and heat until warmed through
• then stir in the chopped chives and season to taste with salt and freshly ground black pepper.
• For the toast
• place the ciabatta slices onto a baking sheet
• drizzle with olive oil and toast under the grill for four minutes or until golden-brown on one side. Turn over
• top with the Camembert and place under the grill until beginning to melt.
• To serve
• pour the soup into a bowl and top with the toast.