Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.
Ingredients
- extra virgin olive oil: 1 cup
- cherry peppers: 12 piece (fresh)
- ounces sharp provolone cheese: 6 piece (cubed)
- ounces prosciutto: 6 piece (sliced)
- salt: 1 tsp
Metric Conversion
Stages of cooking
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Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
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Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.
