Prosciutto-wrapped Breadsticks With Fig
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| December 19 | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Finely chopped stemmed dried |
| Black | ||
| Mission figs | ||
| 2 | T | Port |
| 1/4 | c | Water |
| 1 1/2 | t | Sugar |
| 1/2 | t | Dijon-style mustard |
| 1/4 | t | Fresh lemon juice, or to |
| taste | ||
| 18 | Thin slices prosciutto | |
| about 6 ounces | ||
| 18 | Grissini, long thin | |
| breadsticks |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 913
Calories From Fat: 352
Total Fat: 37.6g
Cholesterol: 315.1mg
Sodium: 12165.7mg
Potassium: 2331.4mg
Carbohydrates: 10g
Fiber: <1g
Sugar: 6.8g
Protein: 125.5g