|Pastene Hot Cored Cherry Peppers, reserving the liquid|
|prosciutto, thinly sliced|
|sharp provolone cheese wedge|
|Pastene Extra Virgin Olive Oil|
|airtight container for storage|
by Alexia @Uhadmeatkitchen
- Cutting the cheese into 1” cubes. Wrap a piece of prosciutto around the cheese tightly. Stuff the prosciutto and cheese into the pepper. Repeat.
- When completed, add the peppers into an airtight container and press them down. Next, add in about ½ of the vinegar from the cherry pepper jar. Fill the remainder of the container with extra virgin olive oil. Store in the refrigerator for a week.