| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| December 19 | 1 | servings | ||
INGREDIENTS
| 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) |
INSTRUCTIONS
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 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. Gourmet December 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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