- 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
- 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.
- 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.
- 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.