Brie Toasts with Eggplant Marmalade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Creamy, buttery Brie is a choice foil for this piquant eggplant marmalade. Serve these vegetarian open-faced sandwiches for lunch, a light dinner, or as appetizers. Ingredients:
6 cups finely chopped eggplant (about 12 ounces) |
1 1/2 tablespoons sugar |
3 tablespoons red wine vinegar |
1 teaspoon brown sugar |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1 (14 1/2-ounce) can vegetable broth |
1 garlic clove, minced |
8 (1 1/2-ounce) slices diagonally cut multigrain bread |
4 ounces brie cheese, cut into 8 slices |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine first 7 ingredients in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low; simmer 30 minutes or until thick, stirring occasionally. Remove from heat; stir in garlic. Cool to room temperature.
2. Preheat broiler.
3. Arrange bread slices in a single layer on a baking sheet; broil 1 minute or until lightly toasted. Top each slice with 1/4 cup eggplant mixture and 1 slice Brie. Broil 1 minute or until cheese melts. Sprinkle with parsley.
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