TOTAL TIME: 20 minutes
SERVES: 2
Protein
8 slices proscuitto
Milk & Dairy
150 g brie
Pantry
1 baguette
1/2 cup walnuts
1/2 cup mayo
1/4 tsp pepper
1 cup dried figs
1/4 cup sugar
1/4 cup marsala or brandy
1 tbsp balsamic glaze
3 tbsp olive oil
Produce
2 cups arugula
1 clove garlic
1 lemon
1 pear
Make your fig jam. To a small pot, add all jam ingredients: 1 cup dried figs, 1/4 cup sugar, 1/4 cup marsala or brandy, 1/3 cup water. Bring to a simmer over medium high heat and cook for 8 minutes. Let cool for a minute and then blend using an immersion blender or in blender.
Make your aioli. Mince 1 clove garlic. Add to 1/2 cup mayo, with a small squeeze of lemon juice and 1/4 tsp pepper. Mix well, taste and adjust lemon, salt and pepper to your liking.
Prep your proscuitto. Heat 1 tbsp oil in a large pan over medium high heat. Add proscuitto in a single layer (you'll need to do 2-3 batches) and cook for 1 minute, flip and cook until it's crispy (about another minute). Remove from pan and set aside on a paper towel to drain excess oil.
Toast nuts. Roughly chop 1/2 cup walnuts. Add to a small pan and cook on medium heat until lightly toasted (about 3-4 minutes).
Assemble. Cut bread, drizzle with olive oil, and grill on medium high heat for 2ish minutes until golden brown. The order now is VERY important. Starting from the bottom, spread fig jam, add sliced brie, crushed walnuts, proscuitto. To the top bun, add aioli, arugula and pears. Drizzle both sides with balsamic glaze and fold it together.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!