Brie Toasts with Eggplant Marmalade

Photo: Karry Hosford

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.

Yield: 4 servings (serving size: 2 toasts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 29%
  • Fat: 11.3g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 16.3g
  • Carbohydrate: 59.3g
  • Fiber: 16.9g
  • Cholesterol: 28mg
  • Iron: 3.6mg
  • Sodium: 942mg
  • Calcium: 231mg

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

Preparation

  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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