Brie my Guest !

I was looking for a delicious way to use up a little extra eggplant I had purchased and stumbled across this recipe. I was so in love with the ingredient combination that I knew this would be perfect. I purchased a wedge of Trader Joe's exceptionally well priced Triple Cream Brie and two small baguettes and I was set. This recipe makes a lot of little brie toasts and therefore would be perfect for a party appetizer. The flavor of the sweet eggplant marmalade and the creamy gooey brie was perfection!

Brie Toasts with Eggplant Marmalade
Adapted from Cooking Light May 2002

Ingredients

• 6 cups finely chopped eggplant (about 1 large eggplant)
• 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
• Slices diagonally cut multigrain bread (2 baguettes)
  
• 4 ounces Triple Cream Brie cheese, cut into 8 slices
• 1 tablespoon parsley flakes
  

Preparation

Combine first 8 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. Cool to room temperature.

Preheat broiler.

Arrange bread slices in a single layer on a baking sheet; broil 1 minute or until lightly toasted. Top each slice with eggplant mixture

and 1 slice Brie.

Broil 1 minute or until cheese melts. Sprinkle with parsley.