A quintessential antipasto. Kick it up a notch from a basic appetizer to a showstopper by seasoning the olive oil.
Ingredients
- cherry peppers: 10 piece
- mozzarella cheese: 1 pack (7 ounce pack)
- slices prosciutto: 5 piece
- olive oil: 2 cups
- Parmesan cheese: 3 Tbsp (grated)
- garlic: 2 clove (minced)
- fresh oregano: 1 tsp (chopped)
- fresh thyme: 1 tsp (chopped)
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- red pepper flakes: 0.5 tsp
Metric Conversion
Stages of cooking
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Core out peppers by cutting a circle, at an inward angle, around the stem. Remove tops and scoop seeds and membranes out, like a tiny pumpkin.
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Cut thumbnail-size cubes of mozzarella, varying size a little bit to fit each pepper. Cut prosciutto slices in half. Wrap each half around mozzarella cubes and stuff into the open peppers.
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Pour olive oil into a jar or lidded container. Stir in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and red pepper. Whisk together well.
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Add peppers to the oil mixture and seal the lid. Let marinate for 5 to 6 hours. Serve straight out of the jar.
