Proscuitto, Fig & Brie on a Baguette

And now for something a little "foo-foo", but delicious...this is Leanne's Proscuitto, Fig & Brie on a Baguette.  Le Sammich?

From the bottom up:

• baguette (or any bread you like, really)
• fig preserves, fig jam, fig whatever
• proscuitto
• brie
• baguette

Slice baguette in 1/2 lengthwise and slather bottom half with fig preserves/jam/whatever.

Pile proscuitto over fig preserves/jam/whatever.  Kind of "fluff" it up versus thwacking down a slab o' proscuitto.

Next, the brie.  Oh, the brie.  It was hard for me to not devour the whole wedge, wood-chipper style.

Slice it, cube it, whatever...just get it on there.  It will melt gloriously no matter what. 

Note to self: try keeping it more towards the center next time to reduce melted brie loss.

Now give it a baguette hat.

Get a skillet nice and warm (a few minutes over medium) melt a little butter, then place that sammich and hear the sizzle.  Flip when it's brown & toasty and get that other side.

Tip: to get a nice even crust on the baguette, weigh it down with a skillet or pan with a can of something in it.

(Be advised, the Texas Pete's in the background has no part in this recipe.  He jumped right in there and wrangled my shot.  Yeehaw.)

Check this out.  I'm salivating.

Slice any way you like and share...

...or don't. 

The End.

Fini.