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Epicurious
Gourmet

Duck Prosciutto Breadsticks with Ricotta and Dried Figs

Active time: 30 min Start to finish: 40 min

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.

Recipe information

  • Yield

    Makes 6 hors d'oeuvres servings

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

Preparation

  1. 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.

TagsStarterSnackDinnerNut FreeEasyQuickGourmet
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