Deli Style Stuffed Cherry Peppers

The leftover oil is great for dipping bread

Here is how to make this tasty appetizer on so many deli bars.

Stuffed Cherry Peppers

• 8-12 hot cherry peppers
• 4-5 slices provolone cheese
• Prosciutto
• Dried oregano
• Extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 garlic cloves

Remove tops and core from each pepper. Bring a pot of salted water to a high boil and blanch peppers for 30 seconds. Immediately drain into an ice bath. When cool to touch shape a piece of cheese to fit inside a pepper, wrap it with prosciutto and stuff inside. If there is more room add more meat. Repeat with all peppers. In a glass jar place garlic, vinegar and oregano. Add a little oil and mix well. Add cherry peppers meat up then cover in olive oil. Seal and place in refrigerator for 1 day before serving. Will keep for a month in refrigerator.