Duck Prosciutto Breadsticks with Ricotta and Dried Figs

• 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

1. Preheat oven to 350F.
2. Toast breadsticks on a baking sheet in middle of oven until golden, about 15 minutes.
3. Wrap each breadstick with a slice of prosciutto, leaving ends of bread exposed, and keep, covered, at room temperature.
4. Stir together ricotta, tarragon, figs, garlic (to taste), oil, 2 tablespoons milk, salt, and pepper.
5. If too thick for dipping, stir in 1 or 2 tablespoons of remaining milk.
6. Just before serving, drizzle ricotta dip with additional oil and serve with breadsticks.

sourdough, serrano ham, fresh ricotta, tarragon, calmyrna, garlic, walnut oil, milk, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/duck-prosciutto-breadsticks-with-ricotta-and-dried-figs-105533 (may not work)