Ingredients
Fig Confit
1 cup dried Calimyrna figs, chopped
1/2 cup white wine
1/2 cup water
1/4 cup GOLDEN BLOSSOM HONEY
1/2 tablespoon fresh rosemary, chopped
1 tablespoon balsamic vinegar
Sandwich:
1 loaf country style peasant bread
1/2 pound Brie cheese, sliced
1/4 pound black forest ham or turkey, sliced
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Confit:
Place all ingredients in a medium saucepan. Bring to a boil. Cover and simmer 15 – 20 minutes. Remove lid and continue to simmer stirring occasionally, until most of the liquid has evaporated, about 5 minutes.
Remove from the heat. Cool slightly. Pour into a food processor and pulse until figs are coarsely chopped. Refrigerate until ready to use. (Confit will keep in the refrigerator 4-5 days.)
To assemble sandwich:
Slice bread into 8 slices. Spread cut sides of bread with fig confit. Top with Brie slices and ham or turkey. Put bread together to form 4 sandwiches.
Serves: 4
Place all ingredients in a medium saucepan. Bring to a boil. Cover and simmer 15 – 20 minutes. Remove lid and continue to simmer stirring occasionally, until most of the liquid has evaporated, about 5 minutes.
Remove from the heat. Cool slightly. Pour into a food processor and pulse until figs are coarsely chopped. Refrigerate until ready to use. (Confit will keep in the refrigerator 4-5 days.)
To assemble sandwich:
Slice bread into 8 slices. Spread cut sides of bread with fig confit. Top with Brie slices and ham or turkey. Put bread together to form 4 sandwiches.
Serves: 4