 prosciutto and brie sandwiches with rosemary fig confit   Gourmet | July 1995

Ciabatta is a wonderfully chewy classic Italian bread that is being rediscovered by specialty bakers around the country. Look for a rather wide, flat, flour-dusted bread, whether shaped into rolls or loaves. The rolls we used were 4- to 5-inch rectangles, but one or two ciabatta loaves would work equally well.

Can be prepared in 45 minutes or less.

Makes 4 sandwiches.

A Cycling Picnic
 ingredients
For sandwiches
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

For rosemary fig confit
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.
 preparation
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.

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.
