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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Prosciutto And Brie Sandwiches With Rosemary Fig Confit 🌄 💤
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Prosciutto And Brie Sandwiches With Rosemary Fig Confit
Prosciutto And Brie Sandwiches With Rosemary Fig Confit
{Serving suggestion only*}
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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
No Jump Zone
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
 
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.
 
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\Yield
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.
💬 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.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: prosciutto, brie, figs, rosemary, sandwich, ciabatta
🗂️ Categories: 🥨 Apps & Snacks, 🥪 Lunch, 🥪 Sandwiches, 🍝 Italian
📚 Collections: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Prosciutto And Brie Sandwiches With Rosemary Fig Confit was added on April 24, 2025 and last updated on April 24, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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