Prosciutto & Provolone Stuffed Cherry Peppers

Ingredients:

• 20–24 pickled cherry peppers (drained and patted dry)

• 6–8 slices prosciutto, cut into small strips

• 6 oz provolone cheese, cut into small cubes

• 2 tablespoons olive oil

• 1 tablespoon chopped fresh parsley (optional)

• Cracked black pepper for finishing

Instructions:

1. Gently cut open the top of each cherry pepper and remove any seeds if needed.

2. Tuck a strip of prosciutto into each pepper.

3. Press a cube of provolone inside along with the prosciutto.

4. Arrange peppers on a serving plate and drizzle lightly with olive oil.

5. Sprinkle parsley and cracked black pepper over the top for that nice finishing touch.

6. Chill 20–30 minutes before serving if you like them cold, or serve right away at room temp.