Prosciutto and brie sandwiches with rosemary fig confit
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ciabatta rolls or a long | |
| Loaf of french | ||
| Or italian bread | ||
| ½ | cup | Rosemary fig confit |
| ¼ | pounds | Prosciutto; thinly sliced |
| ¼ | pounds | Brie; cut in thin slices |
Directions
Recipe by: Gourmet July 1995 With a serrated knife halve rolls horizontally or cut loaf diagonally into pieces, halving each piece horizontally.
Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
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