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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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