Cherry Peppers Stuffed with Prosciutto and Provolone puts a twist on classic antipasto ingredients. Combining cherry peppers, prosciutto and provolone, not only do you get the burst of flavors but also a new appetizer that’s sure to wow dinner guests.
Prep time 24 Hrs | Cook Time 0 Min | Serves 4-6
Ingredients
- 2 jars Whole Hot Cherry Peppers (16 fl oz), plus brine from the jars
- 3 ounces Provolone Cheese, cut into 16 cubes
- 3 slices Prosciutto, cut into 16 squares
- 1 tbsp Italian Parsley, chopped
- 1/2 tsp Oregano
- Imported Extra Virgin Olive Oil, as needed
Directions
- Carefully remove the stems and seeds from the peppers, taking care not to split the peppers open.
- Wrap each piece of provolone in a square of prosciutto.
- Stuff peppers with the provolone/prosciutto, and trim to fit.
- Pack the peppers in a wide mouthed, squat jar or other container that will fit them snugly.
- Add enough pepper brine to come within an inch of the top of the peppers.
- Add the parsley and oregano and fill the jar with enough olive oil to just cover the peppers.
- Screw the lid on tightly and shake to combine.
- Marinate overnight (or up to 3 days) in the refrigerator.
- Remove from the brine and serve with toothpicks at room temperature.