- 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
- Preheat oven to 350°F.
- Toast breadsticks on a baking sheet in middle of oven until golden, about 15 minutes.
- Wrap each breadstick with a slice of prosciutto, leaving ends of bread exposed, and keep, covered, at room temperature.
- 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.
- Just before serving, drizzle ricotta dip with additional oil and serve with breadsticks.