Brie and Prosciutto Panini with Fig


  1. Spread the fig preserves on the bottom halves of the ciabatta loaf.
  2. Lay out the prosciutto. Place the sliced brie on top of the prosciutto.
  3. Cover with the top half of the bread.
  4. Place on a panini press and cook until the cheese melts.
  5. Divide the bread into portions.


  • 12 oz. cheese, brie, sliced
  • 2 loaves Heritage Ovens® Bread, Artisan Ciabatta Panini, split horizontally
  • 8 oz. Piancone® Prosciutto di Parma, sliced
  • 4 oz. preserves, fig