Title: Crostini Con Crema Di Melanzane E Brie
Categories: Italian, Appetizers, Bread, Cheese
Yield: 8 Servings
1 lg Eggplant
1 cl Garlic
3 fl Extra-virgin olive oil
1 sm White onion; minced
4 oz White wine
Salt & pepper
8 sl Bread
1 Brie cheese
Toast spread with eggplant and brie.
Bake eggplant in moderate oven until soft. Meanwhile, in a
nonstick pan, cook the garlic over moderate heat in the oil. When
it's just beginning to brown, add the onion and toss well. Cook
until onion is wilted.
Scoop the flesh from the eggplant (discarding skin) and put it
through a food mill or mash it with a fork. Mix into the onion.
Add wine and cook about 10 minutes over low heat. Adjust seasoning.
Toast the bread slices. Slice the cheese and remove the rinds.
Arrange the slices on the toast and spread a layer of eggplant
over. Return the toasts to a 400 F oven for a few minutes and
serve.
Le Ricette di Mamma Cioffi
www.newmedia.it/ricette
