Blackberry Jam: Makes 2 sandwiches.
During our berry tempting month of blueberries, I was obsessed with the versatility of blueberry sauce. Similarly, with an abundance of blackberries, I simply couldn't resist making a pared-down version of blackberry jam. Never one to pass up a solid salty-sweet combo, I used the ripe flavor of blackberries as a plummy counterpoint to salumi, melted cheese, and mustard. The end result is everything one could want in a sandwich; the portable meal is salty, porky, creamy, toasty, and fruity all at the same time. Click ahead for the recipe.
2 cups blackberries, preferably fresh
1/4 cup sugar
1 tablespoon freshly squeezed lime juice
1 tablespoon cornstarch
1/4 cup cold water
4 slices sweet batard, or other rustic bread
2 tablespoons salted butter, at room temperature
6 thin slices prosciutto
2 teaspoons Dijon mustard
6 ounces of brie cheese, sliced
Makes 2 sandwiches.