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- 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.
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