| 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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