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    You are in: Home / Recipes / Prosciutto & Brie Sandwiches With Rosemary Fig Confit Recipe
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    Prosciutto & Brie Sandwiches With Rosemary Fig Confit

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Karen in MA's Note:

    from Gourmet Magazine, July 1995

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    Ingredients:

    Servings:

    Units: US | Metric

    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)

    Directions:

    1. 1
      Make rosemary fig confit:.
    2. 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. 3
      Bring confit to room temperature before using. Makes about 1 1/4 cups.
    4. 4
      Make sandwiches:.
    5. 5
      With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
    6. 6
      Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.

    Ratings & Reviews:

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    Nutritional Facts for Prosciutto & Brie Sandwiches With Rosemary Fig Confit

    Serving Size: 1 (140 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 259.9
     
    Calories from Fat 73
    28%
    Total Fat 8.2 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 28.3 mg
    9%
    Sodium 184.7 mg
    7%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 3.7 g
    14%
    Sugars 31.1 g
    124%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    ciabatta rolls

    prosciutto

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