Prosciutto & Brie Sandwiches With Rosemary Fig Confit
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
-
Sandwiches
- 4 ciabatta rolls (about 4 inches square)
- 113.39 g prosciutto, thinly sliced
- 113.39 g brie cheese, cut into thin slices
-
Rosemary Fig Confit (use 1/2 cup)
- 236.59 ml dried calimyrna fig, chopped fine
- 118.29 ml dry white wine
- 118.29 ml water
- 44.37 ml honey
- 4.92 ml fresh rosemary leaf, chopped
directions
-
Make rosemary fig confit:
- 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.
- Bring confit to room temperature before using. Makes about 1 1/4 cups.
-
Make sandwiches:
- With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
- Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
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RECIPE SUBMITTED BY
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>