- 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)
- 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.
- 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.