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

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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