Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE FIG SPREAD
- 1/4 c Finely chopped stemmed dried
- ; Mission figs
- 2 tb Port
- 1/2 ts Dijon-style mustard
- 1/4 ts Fresh lemon juice; or to
- 18 Thin slices prosciutto;
- 18 Grissini; (long thin
- ; breadsticks)
- 1/4 c Water
- 1 1/2 ts Sugar
Preparation
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 doeuvres. Gourmet December 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
