The Ferguson Recipes

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Prosciutto And Brie Sandwiches With Rosemary Fig Confit ๐ŸŒ„ ๐Ÿฝ๏ธ โฐ
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Elevate your lunch game with these gourmet Prosciutto and Brie Sandwiches featuring a homemade Rosemary Fig Confit. The sweet-savory combination of honey-infused figs with fragrant rosemary creates the perfect backdrop for creamy brie and paper-thin prosciutto. Nestled between chewy ciabatta bread, these elegant sandwiches balance rustic Italian flavors with sophisticated technique. Make the confit ahead for an impressive yet simple meal that's perfect for entertaining or upgrading your weekday lunch routine. - Claude
*Serving suggestion only. ๐Ÿ˜‚ If an image doesn't look like it was taken by a monkey named Frank, it was AI generated and not the result of Frank's minimal culinary and/or photographic skills. Your recipes will not look like these images, unless you failed the "I'm not a robot" test!
Ingredients
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
ย 
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

Directions
For the 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 puree fig mixture.
Confit may be made 5 days ahead and chilled, covered.
Bring confit to room temperature before using.
ย 
For the 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.
Servings
Makes 4 sandwiches
Nutrition Facts
Nutrition Per Serving (1 sandwich) - Calories: 480; Total Fat: 17g (Saturated Fat: 8g); Cholesterol: 45mg; Sodium: 890mg; Total Carbohydrates: 62g (Dietary Fiber: 5g, Sugars: 18g); Protein: 20g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
๐Ÿ’ฌ Uncle Dave says...
The rosemary fig confit makes about 1 1/4 cups and can be made 5 days ahead and chilled, covered. Just bring to room temperature before using.
๐Ÿง‘โ€๐Ÿณ The Cook:  Dave Ferguson ๐Ÿ”‘ Keywords: prosciutto, brie, figs, rosemary, sandwich, ciabatta
๐Ÿ—‚๏ธ Categories: ๐Ÿฅจ Apps & Snacks, ๐Ÿฅช Lunch, ๐Ÿ†• New Recipes, ๐Ÿฅช Sandwiches
๐Ÿ“š Cookbooks: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Recipe #1532 was added on April 24, 2025 and last updated on April 24, 2025.
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