Prosciutto Wrapped Breadsticks With Fig Recipes

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PROSCIUTTO-WRAPPED BREADSTICKS



Prosciutto-Wrapped Breadsticks image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 2 dozen

Number Of Ingredients 3

1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
1/3 cup grated Parmesan
24 paper-thin slices prosciutto

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with a silpat (nonstick baking mat) or parchment paper. Tear the dough along the perforations into strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets.
  • Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool the breadsticks completely on the baking sheet.
  • Before serving, wrap 1 slice of prosciutto around each cooled breadstick. Arrange the prosciutto-wrapped breadsticks on a platter.

PROSCIUTTO-WRAPPED BREADSTICKS



Prosciutto-Wrapped Breadsticks image

Provided by Trisha Yearwood

Categories     appetizer

Time 25m

Yield 12 breadsticks

Number Of Ingredients 4

1/2 cup grated Parmesan
1/4 teaspoon cayenne
12 Italian breadsticks (grissini)
12 thin slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet or cookie sheet with parchment.
  • Mix the Parmesan and cayenne together until well combined.
  • Wrap each breadstick with a slice of prosciutto, then sprinkle with the Parmesan mixture.
  • Place the breadsticks on the prepared baking sheet and transfer to the oven. Bake for 5 minutes. Cool slightly and serve immediately.

DUCK PROSCIUTTO BREADSTICKS WITH RICOTTA AND DRIED FIGS



Duck Prosciutto Breadsticks with Ricotta and Dried Figs image

Active time: 30 min Start to finish: 40 min

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.

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