 | | Directions | TAPENADE:
- Put craisins in a small bowl, soak in hot water for 5 minutes to soften.
- Drain.
- Place peppers, craisins and pecans in a food processor.
- Process until smooth, approximately 2 minutes.
- Add cheese and oil, process until smooth.
- Transfer to a small bowl, add salt and pepper to taste.
- Cover and refrigerate until ready to use.
BREADSTICKS:
- Tightly wrap on slice of deli ham or prosciutto, in a spiral fashion, around each breadstick to cover.
- Leave one inch at one end uncovered so it can be picked up easily.
- Serve with tapenade for dipping.
- Prepare right before serving or the breadsticks will become soft under the ham.
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Prep Time: 15 minutes
Container: small mixing bowl, food processor
Servings: 6
|  | | Ingredients | | - | | TAPENADE: |
| - | | 12 ounces roasted red pepper - drained |
| - | | 1 cup dried craisins |
| - | | 1 cup walnuts - lightly tasted |
| - | | 2/3 cup grated parmesan or romano cheese |
| - | | 1/3 cup olive oil |
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| - | | BREADSTICKS: |
| - | | 18 breadsticks |
| - | | 18 thin slices of deli ham or prosciutto |
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