Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 18 hors d'oeuvres

　　

For the fig spread

1/4 cup finely chopped stemmed dried Black Mission figs

　　2 tablespoons Port

　　1/4 cup water

　　1 1/2 teaspoons sugar

　　1/2 teaspoon Dijon-style mustard

　　1/4 teaspoon fresh lemon juice, or to taste

　　18 very thin slices of prosciutto (about 6 ounces)

　　18 grissini (long thin breadsticks)

　　

Make the fig spread:

Step 1

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) purée 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.

　　

Step 2

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.