Active time: 30 min Start to finish: 40 min

　　

Ingredients

Makes 6 hors d'oeuvres servings

　　1 (8-inch) round sourdough loaf (1 1/4 lb), crust discarded and bread cut into 24 (4- by 1/2-inch) sticks

　　1/2 lb thinly sliced duck prosciutto or serrano ham

　　1 cup fresh ricotta (preferably sheep's-milk)

　　3 tablespoons fresh tarragon leaves, cut crosswise into small strips with scissors

　　1/2 cup soft dried fig such as Mission or Calmyrna, finely chopped

　　1/4 to 1/2 teaspoon minced garlic

　　1/4 cup walnut oil plus additional for drizzling

　　2 to 4 tablespoons milk

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　Garnish: tarragon and dried figs

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Toast breadsticks on a baking sheet in middle of oven until golden, about 15 minutes.

　　

Step 3

Wrap each breadstick with a slice of prosciutto, leaving ends of bread exposed, and keep, covered, at room temperature.

　　

Step 4

Stir together ricotta, tarragon, figs, garlic (to taste), oil, 2 tablespoons milk, salt, and pepper. If too thick for dipping, stir in 1 or 2 tablespoons of remaining milk.

　　

Step 5

Just before serving, drizzle ricotta dip with additional oil and serve with breadsticks.

　　Cooks' notes:

　　• Breadsticks may be toasted (but not wrapped with prosciutto) 2 days ahead, cooled completely, and kept in an airtight container at room temperature. • Ricotta dip may be made 1 day ahead and chilled, covered.