-FOR THE FIG SPREAD-
1/4 c Finely chopped stemmed dried
-Black
; Mission figs
2 tb Port
1/4 c Water
1 1/2 ts Sugar
1/2 ts Dijon-style mustard
1/4 ts Fresh lemon juice; or to
-taste
18 Thin slices prosciutto;
-(about 6 ounces)
18 Grissini; (long thin
; breadsticks)
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 1/2 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.
Yields
1 servings
