Prosciutto & Brie Sandwiches With Rosemary Fig Confit

1. 1

   Make rosemary fig confit:.

2. 2

   In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes.

3. 3

   Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened.

4. 4

   In a food processor coarsely puree fig mixture.

5. 5

   Confit may be made 5 days ahead and chilled, covered.

6. 6

   Bring confit to room temperature before using.

7. 7

   Make sandwiches:.

8. 8

   With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.

9. 9

   Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.

* Per serving · 4 servings · Values may vary.