Prosciutto & Brie Sandwiches With Rosemary Fig Confit

Be the first to review
READY IN: 45mins
Recipe by Karen in MA

from Gourmet Magazine, July 1995

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a