Prosciutto & Brie Sandwiches With Rosemary Fig Confit |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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from Gourmet Magazine, July 1995 Ingredients:
4 ciabatta rolls (about 4 inches square) |
1/4 lb prosciutto, thinly sliced |
1/4 lb brie cheese, cut into thin slices |
1 cup dried calimyrna fig, chopped fine |
1/2 cup dry white wine |
1/2 cup water |
3 tablespoons honey |
1 teaspoon fresh rosemary leaf, chopped |
Directions:
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.
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