Prosciutto And Brie Sandwiches with Rosemary Fig Confit
Recipe By : Gourmet July 1995
Serving Size : 4 Preparation Time :0:00
Categories : French/Provencal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ciabatta rolls or a long loaf of French
or Italian bread
1/2 cup Rosemary Fig Confit
1/4 pound prosciutto -- thinly sliced
1/4 pound Brie -- cut in thin slices
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.
