Cherry Pepper Poppers

Recipe View Prepare the Peppers: Carefully slice off the very tops of the cherry peppers, creating an opening. Gently remove the seeds and membranes using a small spoon or paring knife, being careful not to tear the peppers. (Approximately 15 minutes)

Recipe View Stuff the Peppers: Wrap each cube of provolone cheese with a slice of prosciutto, creating a small bundle. Carefully stuff each pepper with the prosciutto-wrapped cheese. If space allows, add extra folds of prosciutto to fill the pepper completely. (Approximately 20 minutes)

Recipe View Marinate the Poppers: Arrange the stuffed peppers snugly in a clean 1-quart glass jar or a container just large enough to hold them. Sprinkle evenly with sea salt and a pinch of freshly ground black pepper, if desired.

Recipe View Infuse with Olive Oil: Slowly pour the extra virgin olive oil over the peppers, ensuring they are completely submerged. Gently tap the jar to release any trapped air bubbles.

Recipe View Rest and Infuse: Cover the jar tightly and let the poppers stand at room temperature for at least 1 hour to allow the flavors to meld. For a more intense flavor, refrigerate for several hours or overnight. (Minimum 1 hour)

Recipe View Serve: Bring to room temperature before serving. Enjoy the poppers directly from the jar, or arrange them on a platter with crusty bread for dipping into the infused olive oil.