| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
French/prov |
4 |
Servings |
INGREDIENTS
| 4 |
|
Ciabatta rolls or a long |
|
|
Loaf of french |
|
|
Or italian bread |
| 1/2 |
c |
Rosemary fig confit |
| 1/4 |
lb |
Prosciutto; thinly sliced |
| 1/4 |
lb |
Brie; cut in thin slices |
INSTRUCTIONS
Recipe by: Gourmet July 1995 With a serrated knife halve rolls horizontally
or cut loaf diagonally into pieces, halving each piece horizontally.
Spread cut sides of bread with confit and make 4 sandwiches with prosciutto
and Brie.
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