*  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