A gourmet party snack that’s as simple as it is impressive. Crisp, crunchy breadsticks are spread with luscious fig butter, then wrapped in thin slices of salty prosciutto. The balance of sweet, salty, and crunchy makes these irresistible for charcuterie boards, aperitivo spreads, or holiday gatherings.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 15 minsTotal Time 15 minsmakes 20 breadsticks
For the Fig Butter
½ cup unsalted butter, softened
3 tbsp fig jam or fig preserves
1 tsp balsamic vinegar (optional, for tang)
Pinch of sea salt
For Assembly
20 breadsticks (grissini-style)
10 slices prosciutto, cut in half lengthwise
Fresh herbs for garnish (optional: rosemary, thyme, or basil sprigs)
Make the Fig Butter
1
In a small bowl, combine softened butter and fig jam.
Mix until fully blended and smooth.
Add balsamic vinegar and a pinch of sea salt; stir to combine.
Taste and adjust sweetness or saltiness if needed.
Set aside at room temperature if using immediately, or refrigerate for later use (bring to room temp before spreading).
Assemble the Breadsticks
2
Lay one half-slice of prosciutto flat on a cutting board.
Spread a thin layer of fig butter over the prosciutto.
Place one breadstick at one end of the prosciutto slice and roll it up tightly so the prosciutto wraps in a spiral.
Repeat with the remaining breadsticks and prosciutto slices.
Serve
3
Arrange breadsticks neatly on a serving platter.
Garnish with fresh herb sprigs if desired for a touch of color.
Serve at room temperature for best flavor and texture.
Tips & Variations
4
Make-ahead: Assemble up to 4 hours in advance; store covered in the fridge. Allow to come to room temp before serving.
Cheese twist: Add a very thin layer of creamy goat cheese under the fig butter for extra richness.
Crunch variation: Use sesame breadsticks for added texture.
Vegetarian option: Swap prosciutto for roasted red pepper strips or grilled zucchini ribbons.
Suggested Pairings
5
Drink: Prosecco, dry rosé, or a crisp Sauvignon Blanc.
Side: Pair with marinated olives, manchego cheese wedges, and salted almonds for a full tapas spread.
Ingredients makes 20 breadsticks
For the Fig Butter
½ cup unsalted butter, softened
3 tbsp fig jam or fig preserves
1 tsp balsamic vinegar (optional, for tang)
Pinch of sea salt
For Assembly
20 breadsticks (grissini-style)
10 slices prosciutto, cut in half lengthwise
Fresh herbs for garnish (optional: rosemary, thyme, or basil sprigs)
Directions Make the Fig Butter
1
In a small bowl, combine softened butter and fig jam.
Mix until fully blended and smooth.
Add balsamic vinegar and a pinch of sea salt; stir to combine.
Taste and adjust sweetness or saltiness if needed.
Set aside at room temperature if using immediately, or refrigerate for later use (bring to room temp before spreading).
Assemble the Breadsticks
2
Lay one half-slice of prosciutto flat on a cutting board.
Spread a thin layer of fig butter over the prosciutto.
Place one breadstick at one end of the prosciutto slice and roll it up tightly so the prosciutto wraps in a spiral.
Repeat with the remaining breadsticks and prosciutto slices.
Serve
3
Arrange breadsticks neatly on a serving platter.
Garnish with fresh herb sprigs if desired for a touch of color.
Serve at room temperature for best flavor and texture.
Tips & Variations
4
Make-ahead: Assemble up to 4 hours in advance; store covered in the fridge. Allow to come to room temp before serving.
Cheese twist: Add a very thin layer of creamy goat cheese under the fig butter for extra richness.
Crunch variation: Use sesame breadsticks for added texture.
Vegetarian option: Swap prosciutto for roasted red pepper strips or grilled zucchini ribbons.
Suggested Pairings
5
Drink: Prosecco, dry rosé, or a crisp Sauvignon Blanc.
Side: Pair with marinated olives, manchego cheese wedges, and salted almonds for a full tapas spread.
Prosciutto-Wrapped Breadsticks with Fig Butter
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