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* Exported from MasterCook Mac *

 

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.

 

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Nutr. Assoc. : 3670 0 0 0 0