A few summers back, while renting a house on the south shore of Massachusetts, my husband and I were visiting a country-style general store when I spotted an unusual sign in the café area. It was hard to miss the catchy print on a cream-colored tin plate with a line drawing of a pig encircled with the words, “Pig and Fig Sandwiches!”  When I asked about the sandwiches, I learned that they were made with fresh bread, spread with fig preserves, topped with shaved ham and sliced Brie, and served warm. I made a mental note to try a version of this tempting creation, but the thought slipped my mind. Fast forward a couple of years.

It didn’t take me long to realize that for any recipe which calls for only four items, those ingredients Continue reading →