| | Cherry Peppers Approximately 24 cherry peppers
1/2 pound of prosciutto, sliced thin
1/4 pound of provolone, sliced
olive oil
salt and pepper, to taste |
|
Wash the peppers, drain or wipe dry. Remove stem and seeds using an apple corer or other means. Scoop out seeds, leaving some for the "heat" if you like them spicy. Cut prosciutto in strips about an inch wide. Cut cheese the same size. Roll the cheese inside the prosciutto and stuff inside the hot pepper. Pack tightly and cover with olive oil. These are cold packed. You can put them in a hot bath which won't affect the taste but will melt some of the cheese and form a cloudy layer on the bottom of the jar. They are still delicious! |
