“Bear figs for a season or two, and the world outside the orchard is very unwilling you should bear thistles.”
—KATE DOUGLAS WIGGIN
“One cannot think well, love well, sleep well, if one has not dined well.”
—VIRGINIA WOOLF
THE Recipes
Fig and Prosciutto Sandwiches with Maple-Rosemary Mayonnaise p.88
Makes 6 sandwiches
¾ cup Maple-Rosemary Mayonnaise, (recipe follows)
6 croissants, sliced in half
1 (4-ounce) package prosciutto
1 (8-ounce) package Brie, sliced
6 figs, sliced
½ cup baby arugula
1. Preheat oven to 350°. Line a baking sheet with parchment paper.
2. Spread approximately 1 tablespoon Maple-Rosemary Mayonnaise onto each cut side of croissants. On bottom half of each croissant, layer 2 slices prosciutto and 2 slices Brie.
3. On prepared baking sheet, bake croissant halves until cheese is melted, 5 to 8 minutes. Remove from oven, and let cool slightly.
4. Divide sliced figs and arugula among croissant bottoms; add croissant tops. Serve immediately.
Maple-Rosemary Mayonnaise
Makes approximately 1 cup
¾ cup 2 tablespoons fresh, chopped2 tablespoons ½ teaspoon
