Ham and Brie Sandwiches with Fig Confit

This chunky fig spread is a natural partner for Brie.


Fig Confit

1 cup dried Calimyrna figs, chopped

1/2 cup white wine

1/2 cup water


1/2 tablespoon fresh rosemary, chopped

1 tablespoon balsamic vinegar


1 loaf country style peasant bread

1/2 pound Brie cheese, sliced

1/4 pound black forest ham or turkey, sliced

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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