Prosciutto-wrapped breadsticks with fig
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Finely chopped stemmed dried Black |
| ; Mission figs | ||
| 2 | tablespoons | Port |
| ¼ | cup | Water |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Dijon-style mustard |
| ¼ | teaspoon | Fresh lemon juice; or to taste |
| 18 | Thin slices prosciutto; (about 6 ounces) | |
| 18 | Grissini; (long thin | |
| ; breadsticks) | ||
Directions
FOR THE FIG SPREAD
Make the fig spread:
In a small saucepan simmer the figs in the Port and the water with the sugar, covered, for 20 minutes and simmer the mixture, uncovered, until the liquid is reduced to about 1 tablespoon. In a food processor (preferably small) puree the fig mixture with the mustard and the lemon juice and transfer the spread to a small bowl. The fig spread may be made 1 week in advance, kept covered and chilled, and allowed to return to room temperature.
Working with 1 prosciutto slice at a time, spread one side of each slice with ½ teaspoon of the fig spread, fold the slice lengthwise into a thin strip, and wrap it in a spiral around 1 of the breadsticks. The breadsticks should be wrapped no more than 30 minutes in advance.
Makes 18 hors d'oeuvres.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.