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Fig Apple Prosciutto Baguette

September 7, 2012
Fig Apple Prosciutto Baguette

Fig Apple Prosciutto Baguette

If you can slice an apple, you can make this happy sandwich. I call it a happy sandwich because it does indeed make me happy. The same way that coffee on a chilly morning makes me happy. Or when one of my daughters tells me they love me out of the blue and just because. It makes me feel warm and grounded, yet slightly adventurous.

When my husband and I traveled through France 7 years ago, I stumbled upon this fabulous baguette sandwich that left a rather lasting impression. It was not until recently that I succumbed that memory to make this. Boy, am I glad I did. I didn’t even know that my brain could remember that far back.


Do not let the ingredients of this recipe intimidate you. You can find all of these ingredients at any grocer and the assembly of the finished products is as simple as spreading butter and slicing an apple. I promise.

Preheat the oven to 400 degrees.

Fig Apple Prosciutto Baguette

This is an 8 ounce brie round. Brie is a very soft cheese that is smooth and creamy, especially when baked. It pairs perfectly with fruit, nuts, and honey. Because it is so soft, it is difficult to slice unless it has been firmed in the freezer for 10-15 minutes first. So, throw it in the ice box for 10-15 and then cut off the rind and slice into 1/4 inch thick pieces to cover one side of your french baguette. It will spread as it bakes, so don’t worry if it doesn’t cover the entire baguette at this point.

Fig Apple Prosciutto Baguette Slice your baguette in half lengthwise. Spread 4 tablespoons of softened butter on one side and lay the cheese slices on the other.

Lay baguette halves on a baking sheet cut side up and bake in the oven for 8-10 minutes, until cheese is melted and the edges of the baguette are golden brown.

Fig Apple Prosciutto Baguette

Meanwhile, slice 2 small or 1 large granny smith apple into 1/4 inch thick wedges.

Fig Apple Prosciutto Baguette

Smather a thick layer of fig spread on the buttered side.

Holy Guacamole…lookin’ good, right? I mean, Holy Fig Spread. You know what I mean.

Fig Apple Prosciutto Baguette

Layer on the prosciutto slices on top of the cheese and the apple slices on top of the fig spread. Put it together and what have you got?

Fig Apple Prosciutto Baguette

The best sandwich ever! I mean, a Fig Apple Procsiutto Baguette. This is perfect for lunch with a girlfriend, or for brunch, or anything really. It is an absolute must try! It’s warm with melty cheese, a bit of crunch and tartness from the apple, salty from the italian bacon (prosciutto), and sweet with the fig spread. Truly, a sandwich masterpiece!

Made with love,


Author: Amanda Wilson
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4
  • 1 fresh French baguette
  • 8 ounces brie cheese, rind removed
  • 4 tablespoons softened butter
  • 5-8 ounces sliced prosciutto
  • 6 ounces fig spread or fig butter
  • 1 large or 2 small granny smith apples, sliced
  1. Preheat oven to 400 degrees. Cut the baguette in half lengthwise. Slather one side of the baguette with the butter. Remove the rind from the brie and slice thin enough to cover the other side of the baguette (about ¼ inch thick.) Because it is a soft cheese, it helps to place in the freezer for 10-15 minutes to harden it just enough for slicing purposes. The cheese will spread slightly as it melts. Place both baguette halves on a large baking sheet cut side up and place in oven for 8-10 minutes, until cheese is melted and buttered side is golden brown on the edges. Meanwhile, thinly slice the granny smith apples (1/4 to ½ inch thick.) When baguette comes out of the oven, loosely fold slices of prosciutto on top of the melted brie. Spread a generous layer of fig spread on the buttered side and layer apple slices on top of fig spread. Place two halves together and cut baguette into four equal sandwiches. Serve immediately. This is nicely paired with a spring mix salad and vinaigrette.




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