Duck Prosciutto Breadsticks with Ricotta and Dried Figs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 30 min Start to finish: 40 min Ingredients:
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 |
Directions:
1. Preheat oven to 350°F.
2. Toast breadsticks on a baking sheet in middle of oven until golden, about 15 minutes.
3. Wrap each breadstick with a slice of prosciutto, leaving ends of bread exposed, and keep, covered, at room temperature.
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.
5. Just before serving, drizzle ricotta dip with additional oil and serve with breadsticks.
6. 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.
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