Ingredients
| Pastene Hot Cored Cherry Peppers, reserving the liquid | ||
| prosciutto, thinly sliced | ||
| sharp provolone cheese wedge | ||
| Pastene Extra Virgin Olive Oil | ||
| airtight container for storage |
Directions
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.
