Fresh hot cherry peppers stuffed with prosciutto and provolone cheese are soaked in olive oil for a tasty appetizer or addition to an antipasto platter.
Ingredients
- 1 cup extra virgin olive oil
- 12 freshs cherry peppers
- 6 ounces sharp provolone cheese , cubed
- 6 ounces prosciutto , thinly sliced
- 1 teaspoon salt
Instructions
-
1
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.
-
2
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.
Nutrition Facts
Per serving
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