*MERRY*�S
PROSCIUTTO AND BRIE SANDWICHES WITH ROSEMARY FIG CONFIT
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.
For sandwiches
4 ciabatta* rolls (about 4 inches square) or a long loaf (about 20 inches)
French or Italian bread
About � cup rosemary fig confit
� pound thinly sliced prosciutto
� pound Brie, cut into thin slices
For rosemary fig confit
1 cup dried Calimyrna figs, chopped finely
� cup dry white wine
� cup water
3 tablespoons honey
1 teaspoon chopped fresh rosemary leaves
*Ciabatta rolls are available at some specialty bakeries.
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�-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 pur�e fig mixture. Confit may be made 5 days ahead and chilled, covered.
Bring confit to room temperature before using. Makes about 1� cups.
Makes 4 sandwiches.
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