Prosciutto & Brie Sandwiches With Rosemary Fig Confit

Submitted by Karen in CT

"from Gourmet Magazine, July 1995"

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 4

ingredients

• Sandwiches

• 4 ciabatta rolls (about 4 inches square)
• 1⁄4 lb prosciutto, thinly sliced
• 1⁄4 lb brie cheese, cut into thin slices

• Rosemary Fig Confit (use 1/2 cup)

• 1 cup dried calimyrna fig, chopped fine
• 1⁄2 cup dry white wine
• 1⁄2 cup water
• 3 tablespoons honey
• 1 teaspoon fresh rosemary leaf, chopped

directions

1. Make rosemary fig confit:

2. In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered.
3. Bring confit to room temperature before using. Makes about 1 1/4 cups.

4. Make sandwiches:

5. With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
6. Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.