Prosciutto-Wrapped Breadsticks with Fig

• 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)

1. 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.
2. In a food processor (preferably small) puree the fig mixture with the mustard and the lemon juice and transfer the spread to a small bowl.
3. The fig spread may be made 1 week in advance, kept covered and chilled, and allowed to return to room temperature.
4. 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.
5. The breadsticks should be wrapped no more than 30 minutes in advance.

water, sugar, mustard, lemon juice, thin, grissini

Taken from www.epicurious.com/recipes/food/views/prosciutto-wrapped-breadsticks-with-fig-10976 (may not work)