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Ingredients
- 1/4 c. Finely minced stemmed dry Black Mission figs
- 2 Tbsp. Port
- 1/4 c. Water
- 1Â 1/2 tsp Sugar
- 1/2 tsp Dijon-style mustard
- 1/4 tsp Fresh lemon juice, or possibly to taste
- 18 x Thin slices prosciutto, (about 6 ounces)
- 18 x Grissini, (long thin breadsticks)
Directions
- Make the fig spread:In a small saucepan simmer the figs in the Port and the water with the sugar, covered, for 20 min and simmer the mix, uncovered, till the liquid is reduced to about 1 Tbsp.. In a food processor (preferably small) puree the fig mix 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 tsp. 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 min in advance.
- Makes 18 hors d'oeuvres.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 96g | |
| Calories 72 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 29mg | 1% |
| Total Carbs 10.45g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 8.62g | 6% |
| Protein 0.06g | 0% |
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