*  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