DUCK PROSCIUTTO BREADSTICKS WITH RICOTTA AND DRIED FIGS

Duck Prosciutto Breadsticks with Ricotta and Dried Figs image

Yield Makes 6 hors d'oeuvres servings

Number Of Ingredients 11

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

Steps:

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.