Prosciutto and Brie Sandwiches with Rosemary Fig Confit Recipe

Name: Prosciutto and Brie Sandwiches with Rosemary Fig Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ciabatta* rolls (about 4 inches square) or a long loaf (about 20 inches) French or Italian bread; about 1/2 cup rosemary fig confit; 1/4 pound thinly sliced prosciutto; 1/4 pound Brie, cut into thin slices; 1 cup dried Calimyrna figs, chopped fine; 1/2 cup dry white wine; 1/2 cup water; 3 tablespoons honey; 1 teaspoon chopped fresh rosemary leaves; *Ciabatta rolls are available at some specialty bakeries.

Servings: persons

4 ciabatta* rolls (about 4 inches square) or a long loaf (about 20 inches) French or Italian bread
about 1/2 cup rosemary fig confit
1/4 pound thinly sliced prosciutto
1/4 pound Brie, cut into thin slices
1 cup dried Calimyrna figs, chopped fine
1/2 cup dry white wine
1/2 cup water
3 tablespoons honey
1 teaspoon chopped fresh rosemary leaves
*Ciabatta rolls are available at some specialty bakeries.

1
With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
2
Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
3
In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes.
4
Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened.
5
In a food processor coarsely puree fig mixture.
6
Confit may be made 5 days ahead and chilled, covered.
7
Bring confit to room temperature before using.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ciabatta* rolls (about 4 inches square) or a long loaf (about 20 inches) French or Italian bread, about 1/2 cup rosemary fig confit, 1/4 pound thinly sliced prosciutto, 1/4 pound Brie, cut into thin slices, and more.

Yes, Prosciutto and Brie Sandwiches with Rosemary Fig Confit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto and Brie Sandwiches with Rosemary Fig Confit

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