Photo: Karry Hosford
Yield
4 servings (serving size: 2 toasts)

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.

How to Make It

Step 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.

Step 2

Preheat broiler.

Step 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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