Preheat the grill. Cut the sides of the bread and make twelve equal slices. Toast under the grill lightly. Take it out and top each toast with a slice of brie. Replace in the grill and remove when the cheese has melted and is bubbling. Set the slices aside for later use.
In a large salad bowl, combine the salad leaves, radishes, peaches and about 100g of the redcurrants. Leave the rest of the redcurrants for later use.
Put the remaining 25g of the redcurrant in a bowl and add oil to them. Use a fork to crush them. Add vinegar to the crushed redcurrants and season with salt and freshly ground pepper. Pour this dressing over the salad and sprinkle the toasted hazelnuts. Now arrange the grilled slices over the salad. Ready to serve.